排骨莲藕汤关键加工工艺研究

冯 希，张 轲，张克田，黄 文*

(华中农业大学食品科学技术学院，湖北 武汉 430070)

排骨莲藕汤关键加工工艺研究

冯 希，张 轲，张克田，黄 文*

(华中农业大学食品科学技术学院，湖北 武汉 430070)

以猪排骨、莲藕为原料制作排骨莲藕汤，分析不同前处理方式、料水比、加盐时间点和灭菌方式对排骨莲藕汤感官品质和营养成分的影响，并对排骨莲藕汤感官品质和营养成分的相关性进行研究。结果显示：排骨莲藕汤制汤最佳料水比为1:2(m/V)，加盐时间点选在起锅时，灭菌方式为高压灭菌；不同的加工工艺对排骨莲藕汤汤中可溶性固形物含量、呈味核苷酸、可溶性糖和可溶性蛋白质含量有显著性影响(P＜0.05)；排骨莲藕汤的滋味与可溶性固形物和游离氨基酸含量呈正相关(P＜0.05)，排骨莲藕汤的综合感官品质与可溶性固形物、游离氨基酸和总可溶性糖含量呈正相关(P＜0.05)。

排骨莲藕汤；关键工艺；感官品质；理化指标；相关性

Abstract：Lotus root soup with pork ribs was prepared from pork ribs and lotus root. The influences of different pretreatment methods of pork ribs, solid/liquid ratio, time point of adding salt, sterilization were investigated on sensory properties and nutrient composition as well as their correlations. The results showed that the optimal conditions for the processing of lotus root soup with pork ribs were determined to be: raw material/water ratio 1:2, the addition of salt at the end of cooking and high pressure sterilization. Different processing conditions indicated significant effects on the contents of soluble solids, IMP & GMP,soluble sugars and soluble proteins in the soup (P ＜ 0.05). The taste quality of the soup had a positive correlation with the contents of fat or free amino acids in the soup (P ＜ 0.05). The overall sensory quality of the soup was positively correlated with the contents of soluble solids, free amino acids or soluble sugars in the soup (P ＜0.05).

Key words：pork ribs and lotus root soup；processing technology；sensory quality；nutrient composition；correlation中图分类号：TS251.51 文献标识码：B 文章编号：1002-6630(2010)10-0330-06

排骨莲藕汤是湖北省的特色食品之一，具有排骨酥嫩，莲藕入口即化，汤醇香浓郁、鲜味隽久、营养丰富的特点[1]。在民间，由于各家制作排骨莲藕汤的工艺不同，导致制作出来的产品风味各异。这一状况不利于排骨莲藕汤这一特色食品的传承与发展，适应不了当前特色农产品的标准化和产业化的需求。

研究发现不同的生产工艺对汤的品质有显著性影响，例如：对鸡肉进行预炒处理有利于鸡肉中营养成分的析出[2]；使用不同的料水比制做清汤，对汤的色泽、透明度、香气和滋味有显著性影响[3]；……