排骨汤体系营养特征的动力学研究
首发时间:2009-08-28
摘要:以猪直排为原料,采用传统瓦罐法制作排骨汤,研究烹制过程总糖、粗蛋白、水溶性蛋白、灰分、粗脂肪等营养成分在排骨汤汤汁、肌肉及骨骼中的分布,为排骨汤的营养特征及烹制提供实验数据。结果表明:原料排骨中的糖、蛋白质、游离氨基酸、粗脂肪主要分布在肌肉中,绝大部分灰分分布在骨骼中,烹制过程中,肌肉中的营养成分逐渐向汤汁中扩散,汤汁中的营养成分以及骨骼中的水溶性蛋白、游离脂肪酸、粗脂肪含量升高,骨骼中灰分和总糖含量下降,部分进入汤中,肌肉中灰分含量上升。高温保温阶段有助于促进骨骼和肌肉中营养成分的析出。经烹制后,骨骼中的灰分排骨汤的烹制是肌肉、骨骼中的营养素向汤汁中扩散溶出的过程。
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Dynamics study on nutritional characteristics of pork chop soup system during cooking
Abstract:As to explore the nutritional characteristics of pork chop soup which cooked with high pressure and to provide the experiment data for technologies of cooking soup, the distributions of the major nutrients in the soup, muscle and bone were studied during cooking. The results showed that, the sugar, protein, free amino acids, and fat of raw materials were mainly in the muscle, while the vast majority of the ash was in the bone. The nutrients in the muscle spread gradually to the soup during cooking. As the nutrients in the soup and water-soluble protein, free fatty acids, fat content in the bone increased, the ash and total sugar contents in the bone were decline and some was dissolved into the soup. The ash content increased when free amino acids and water-soluble protein had a big exudation in muscle. Cooking was the process that re-distributed the nutrients and dissolved muscle and bone to the soup while the insulation stage caused further precipitation of nutrients.
Keywords: Pork chop soup nutritional characteristics dynamics
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