Effects of Boiling Conditions on Oligopeptide Content and Sensory Quality of Chicken Soup
In order to explore the effects of boiling conditions on the quality of chicken soup,in this paper,microbiuretic method is used to determine the content of oligopeptides in chicken soup,and sensory score and other indexes are combined to explore the effects of low-temperature boiling,ultrasonic low-temperature boiling and atmospheric boiling on the quality of chicken soup.The results show that the oligopeptide content of chicken soup treated by ultrasonic low-temperature boiling is much higher than that of low-temperature boiling and atmospheric boiling,and the oligopeptide content of chicken soup treated by the three processing methods all shows a gradual upward trend.The oligopeptide content of chicken soup treated by ultrasonic low-temperature boiling at 90 ℃ for 3 h reaches the highest of 0.90 mg/mL.The oligopeptide content of chicken soup treated by low-temperature boiling at 90 ℃ for 9 h reaches the highest of 0.751 mg/mL.The oligopeptide content of chicken soup treated by atmospheric boiling for 3 h reaches the highest of 0.747 mg/mL.According to the sensory evaluation results,the sensory score of chicken soup treated by ultrasonic low-temperature boiling at 80 ℃ for 2 h reaches the highest of 92.8 points,the sensory score of chicken soup treated by low-temperature boiling at 90 ℃ for 6 h reaches the highest of 92.4 points,and the sensory score of chicken soup treated by atmospheric boiling for 2 h reaches the highest of 90.6 points.
万方数据
维普
