蒸烤箱中人参鸡汤炖煮工艺研究
Study on stew process of ginseng chicken soup in steam oven
林宜虹 1黄闻霞 1黄倩 1李阿敏 1姜欣1
作者信息
- 1. 杭州老板电器股份有限公司 浙江 杭州 311100
- 折叠
摘要
为探讨蒸烤箱中炖煮工艺与汤品质之间的关系,以人参鸡汤为研究对象,通过分析人参鸡汤升温速率、感官评价、人参皂苷含量,研究蒸烤箱中炖煮人参鸡汤的工艺.结果表明:对比蒸烤箱4种炖煮人参鸡汤工艺,合适的烤管和蒸汽组合工艺,使汤的感官更佳,且有利于汤中人参皂苷的溶出和保留.工艺D(高温蒸炖220℃30 min后转为150℃30 min,烤+蒸汽)人参鸡汤鲜味明显,浓郁醇厚,汤中人参皂苷Re和Rg1含量达15.01 mg/L,是一种营养保留好、炖煮汤感官佳的蒸烤箱炖煮工艺.
Abstract
In order to explore the relationship between stew process and soup quality in steaming oven,selected ginseng chicken soup to explore stew process of ginseng chicken soup by analyzing the heating rate,sensory evaluation and ginsenoside content.The results showed that the appropriate combination of baking tube and steam can improve the sensory quality of the soup and be beneficial to the dissolution and retention of ginsenosides in the soup by comparing 4 kinds of stew process in steaming oven.In process D(stewed at 220℃ for 30 min,then turned at 150℃ for 30 min,roasted and steamed),ginseng chicken soup has obvious umami,rich and mellow,and ginsenoside Re and Rg1 contents in the soup reach 15.01 mg/L,which is a steaming oven stewing process with good nutrition retention and good sense of stewing soup.
关键词
蒸烤箱/人参鸡汤/升温/人参皂苷/感官Key words
Steaming oven/Ginseng chicken soup/Heating/Ginsenoside/Sensory quality引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据