作 者：
戴志平;林向阳;欧如蓉;刘凯;郑其真;贺江航
单 位：
福州大学生物科学与工程学院;福建佰翔天厨食品有限公司
摘 要：
为实现佛跳墙高汤的工业化生产,在保留传统熬汤工艺选料的同时,采用高温高压短时加工方式取代传统常压长时间熬制的加工方式。分别研究不同的加热时间、加热温度与料液比对汤汁感官的影响,探讨汤汁制作过程中,I+G(5’-肌苷酸二钠+5’-鸟苷酸二钠)、游离氨基酸、可溶性蛋白、羟脯氨酸及总糖含量等理化指标的变化情况,初步探索佛跳墙高汤的品质形成过程。以感官得分为实验指标,在单因素试验基础上,根据Box-Behnken试验设计原理,采用响应面法优化汤汁制作工艺,结果表明:最优条件为加热时间1.93 h、加热温度119.13℃、料液比2.41:1(g/g),响应值即感官得分为86.36。经验证实验得到感官得分为86.62,表明理论与实际基本相符。结合汤汁制作过程的理化研究,当汤汁中各理化指标含量分别在一定的范围时,汤汁具有较好的感官品质。
译 名：
Processing and Quality of “Fo Tiao Qiang” Soup
作 者：
DAI Zhi-ping;LIN Xiang-yang;OU Ru-rong;LIU Kai;ZHENG Qi-zhen;HE Jiang-hang;College of Biological Science and Technology, Fuzhou University;Fujian Fliport Catering Co.Ltd.;
关键词：
Fo Tiao Qiang;;soup;;processing;;sensory quanlity;;physiochemical parameters
摘 要：
A high-temperature, high-pressure short-time method which facilitates industrial production was used instead of the traditional long-time atmospheric boiling method to make Fo Tiao Qiang soup(Buddha jumps over the wall, a famous Chinese dish) without changing the traditional raw materials. We examined the effects of boiling temperature and time, and material-to-water ratio on the sensory evaluation of Fo Tiao Qiang soup as well as its contents of disodium inosinate(IMP) plus disodium guanylate(GMP), free amino acids, soluble protein hydroxyproline and total sugar. Its quality formation was also explored. On the basis of single-factor experiments, boiling 119.13 ℃ for 1.93 h with a material-to-water ratio of 2.41:1 was found optimal by response surface methodology with Box-Behnken design. The predicted sensory score of Fo Tiao Qiang soup under the optimized conditions was 86.36, close to the experimental value(86.62). The resulting product had good sensory quality.
