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当前位置: 首页 > 文章 > 扒鸡卤汤基本营养成分在反复卤煮过程中的变化规律 食品工业科技 2016 (24) 176-180+192
Position: Home > Articles > Study on change of basic nutritional components from brine of braised chicken during repeated braising Science and Technology of Food Industry 2016 (24) 176-180+192

扒鸡卤汤基本营养成分在反复卤煮过程中的变化规律

作  者：
刘登勇;刘欢;戚军;张庆永;徐幸莲;杜昆;宋爱祎
单  位：
渤海大学食品科学与工程学院;南京农业大学国家肉品质量安全控制工程技术研究中心;山东德州扒鸡股份有限公司
关键词：
扒鸡;卤汤;营养成分;卤煮;变化规律
摘  要：
本文通过对反复卤煮过程中扒鸡卤汤的p H、蛋白质、氯化钠、水分、总糖、粗脂肪及脂肪酸含量进行分析,以期为扒鸡老汤基本营养成分形成机制提供参考。试验结果表明,随着卤煮次数的增加,新汤水分、氯化钠含量、p H显著降低(p<0.05),蛋白质、总糖、粗脂肪含量及不饱和脂肪酸/饱和脂肪酸(UFA/SFA)显著升高(p<0.05),老汤p H为6.20,蛋白质含量为5 g/100 g,氯化钠含量为3.61 g/100 g,水分含量为90.05 g/100 g,总糖含量为0.39 g/100 g,粗脂肪含量为0.06 g/100 g,UFA/SFA为1.34。综合分析,反复卤煮12次后,指标含量基本无显著差异(p>0.05)。反复卤煮后,扒鸡卤汤逐渐演化为一个成分较为稳定的复杂多组分分散体系;另外,至少卤煮12次后,扒鸡新汤体系与老汤体系接近。
译  名：
Study on change of basic nutritional components from brine of braised chicken during repeated braising
作  者：
LIU Deng-yong;LIU Huan;QI Jun;ZHANG Qing-yong;XU Xing-lian;DU Kun;SONG Ai-yi;College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;National Center of Meat Quality and Safety Control,Nanjing Agricultural University;Shandong Dezhou Braised Chicken Co.,Ltd.;
关键词：
braised chicken;;brine;;nutritional component;;braising;;change regularity
摘  要：
In this study,p H,protein,sodium chloride,water,total sugar,crude fat and fatty acid from brine of braised chicken during repeated braising were analyzed,which was to provide a reference for formation mechanism of basic nutritional components from old brine.With repeated braising process cycles,water content,sodium chloride content and p H value decreased( p < 0.05),and protein content,total sugar content,crude fat content and UFA /SFA increased( p < 0.05) from braising brine. The value of p H,protein content,sodium chloride content,water content,total sugar conten,crude fat content,UFA / SFA from old brine was 6.20,5 g /100 g,3.61 g /100 g,90.05 g /100 g,0.39 g /100 g,0.06 g /100 g and 1.34,respectively. In general,basic nutritional components of repeated braising brine remained stable( p > 0.05) after 12 repeated braising process cycles. Brine of 12 repeated braising process cycles almost achived the quality of old brine and becomed a complicated,multicomponent and stable system.

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