摘要
羊骨汤营养成分丰富,深受人们欢迎。感官品质决定了骨汤受欢迎的程度,其中呈味氨基酸是影响骨汤感官品质的重要因素。以羊骨高汤为研究对象,探究羊骨高汤的感官品质与氨基酸成分的相关性。根据前期单因素及正交试验结果,将9组正交试验汤液分别编号1~9,最佳工艺编号10,进行氨基酸种类及含量的测定。结果显示:羊骨高汤的感官品质与氨基酸总含量呈正相关关系,呈味氨基酸中甜味氨基酸也与感官品质呈正相关关系,苦味氨基酸与感官品质呈现负相关关系,鲜味、甜味氨基酸可以作为高汤品质评价指标。
Sheep bone stock is rich in nutrients and is popular with people.Sensory quality determines the popularity of bone stock,in which,flavor amino acids are important factors that affect the sensory quality of bone stock.Taking sheep bone stock as the research object,the correlation between sensory quality and amino acid composition of sheep bone stock is explored.According to the results of previous single factor and orthogonal tests,9 groups of orthogonal test stock are numbered 1~9 respectively and the optimum process is numbered 10 to determine the varieties and content of amino acids.The results show that the sensory quality of sheep bone stock is positively correlated with the total content of amino acids,sweet amino acids in flavor amino acids are also positively correlated with the sensory quality,bitter amino acids are negatively correlated with the sensory quality,umami amino acids and sweet amino acids can be used as the quality evaluation indexes of the stock.
作者
黄田田
罗云方
昌超
张志旭
胡亚平
秦丹
曾璐
HUANG Tian-tian;LUO Yun-fang;CHANG Chao;ZHANG Zhi-xu;HU Ya-ping;QIN Dan;ZENG Lu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Changsha Commerce&Tourism College,Changsha 410116,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,China;State Key Laboratory of Subhealth Intervention Technology,National Administration of Traditional Chinese Medicine,Changsha 410128,China;Engineering and Technology Research Center of Fermented Food in Hunan Province,Changsha 410128,China)
出处
《中国调味品》
CAS
北大核心
2022年第6期5-9,共5页
China Condiment
基金
2020年度湖南省重点研发计划项目(2020NK2020)。
关键词
羊骨高汤
感官品质
氨基酸成分
sheep bone stock
sensory quality
amino acid composition
