摘要
以猪排骨为原料,采用四段工艺制作排骨汤。研究工艺参数对猪排汤营养成分的影响,为制汤工艺提供实验数据。结果表明,高温温度、高温时间、保温温度和保温时间对肉和汤的营养特性有显著或极显著影响。不同的工艺参数煮制的排骨汤,肉和汤中的营养成分含量不同。根据营养品质,确定适宜的猪排骨汤的制作工艺为于高温温度120℃维持20min再于保温温度80℃下保温60min。此时,肉和汤中的蛋白质含量分别为67.20%和1.64%,粗脂肪含量分别为26.50%和2.71%,总糖含量分别为1.44%和1.72%,灰分含量分别为3.06%和1.52%。排骨汤的营养物质主要在肉中。
The porkchop soup was cooked with the special technology, which had four stage. The effects o different cooking technologies on nutrients of porkchop soup were studied, and which provided datas fo technologies of cooking soup. The result showed that, the effects of high temperature, holding high temperature time, holding temperature and keeping time on nutrients of meat and soup were remarkable or significantly noticeable. The contents of meat and soup were different cooked with different cooking technologies. According. to nutritious, the optimized cooking technology is 120℃ for 20min, and 80℃ for 60min. With this cooking. technology, the contents of crude protein in meat and soup are 67.20% and 1.64% respectively, the contents o crude fat are 26,50% and 2.71% respectively, the contents of total sugar are 1.44% and 1.72% respectively, the contents of mineral are 3.06% and 1.52% respectively. The nutrients of porkchop soup were mainly in the meat.
出处
《食品科技》
CAS
北大核心
2007年第12期123-126,共4页
Food Science and Technology
基金
美电热电器制造有限公司项目
关键词
营养
排骨汤
工艺
nourients
porkchop soup
cooking technology
