In order to study the effect of vinegar on the quality of crucian carp soup,the color and nutrients of crucian carp soup are analyzed by cooking crucian carp with or without vinegar for different time.The results show that vinegar is beneficial to the dissolution of nutrients in crucian carp,such as soluble solids.After adding vinegar,the content of protein firstly increases and then decreases with the increase of cooking time,and it could make the soup obtain rich minerals in a short time.Without vinegar,the color difference L*value of crucian carp soup increases significantly with the increase of cooking time,that is,the soup color become whiter,and the content of fat,protein,choline and Ca in crucian carp soup also increases significantly.Crucian carp soup is rich in a variety of polyunsaturated fatty acids,including linoleic acid,γ-linolenic acid,α-linolenic acid,arachidonic acid,eicosapentaenoic acid and docosahexaenoic acid,which account for 30％of the total fatty acids,and vinegar has no obvious effect on the fatty acid composition of crucian carp soup.In summary,vinegar can accelerate the dissolution of nutrients in crucian carp,but the cooking time should not be too long,and the crucian carp soup is the most nutritious when it is cooked for 2 h after adding vinegar.
万方数据
维普
