DOI:10.13684/j.cnki.spkj.2013.10.034

食 品 科 技

2013年 第38卷 第10期

FOOD SCIENCE AND TECHNOLOGY

食品开发

加热方式对鸡汤风味品质影响的

研究

贺习耀，王 婵

(武汉商业服务学院烹饪与食品工程学院，武汉 430056)

摘要：为探究加热方式中烹调炊具和加热时间的选择对煨炖出的鸡汤风味和品质的影响作用，采用瓦罐、铁锅和铝锅分别对鸡汤进行加热，并在不同加热时间的条件下，测定鸡汤中的滋味物质含量及其感官品质以及鸡肉的肉质口感。结果表明：在加热相同时间下，瓦罐鸡汤的核苷酸和游离氨基酸含量均明显高于铁锅鸡汤和铝锅鸡汤，达到了113.18 μg/mL和0.93 mg/mL，原料采用老母鸡烹制的瓦罐鸡汤的谷氨酸含量为332.5 μmol/L；在火候的控制方面，煮沸后小火慢炖180 min时鲜味物质含量达到最高值，硬度在加热到180 min时下降为4.863 g，咀嚼度在加热到180 min时下降到0.68 J，超过180 min后此二值均无大的变化。关键词：加热方式；炊具；加热时间；鸡汤；品质

中图分类号：TS 201.4 文献标志码：A 文章编号：1005-9989(2013)10-0077-06

In uence of heating methods on aroma and quality of chicken soup

HE Xi-yao, WANG Chan

(College of Cooking and Food Engineering, Wuhan Commercial Service College,

Wuhan 430056)

Abstract: In order to investigate the in

uence of heating method including kitchenware and heating time on the aroma and quality of chicken soup, crock pots, iron pots and aluminium pots were used to cook chicken soup during different boiling time, and then content of avouring substances and sensory quality of chicken soup as well as the chicken in it. Results show that during the same heating time content of nucleotide and free amino acid cooked in crock pots reached 113.18 μg/mL and 0.93 mg/mL, higher apparently than that in iron pots and aluminium pots. The content of glutamic acid of aged hen soup cooked in crock pots was 332.5 μmol/L. Furthermore, content of umami substances reached the highest during heating 180 min after boiling. Its hardness and chewiness fell to 4.863 g and 0.68 J after heating 180 min, and both were hardly different with that after more than 180 min of heating.Key words: heating method; kitchenware; heating time; chicken soup; quality

瓦罐鸡汤，又名瓦罐煨鸡汤，自汉代以来一

直是湖北菜系中最负盛名的汤菜之一[1]。鸡汤中肉

收稿日期：2013-03-20

基金项目：湖北省教育厅文人社科项目(2012G346)。

作者简介：贺习耀(1966—)，男，副教授，主要从事菜品研发与筵席设计的教学与研究工作。

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