摘要
选取猪骨高汤主要原料猪筒骨为研究对象,探究热处理对猪骨高汤品质变化的影响。研究发现,热处理时间对高汤中粗蛋白、水溶性蛋白、TCA可溶性氮、总糖、游离氨基酸和5'-肌苷酸等含量影响显著,而对Ca2+含量影响不显著。研究结果表明长时间热处理对促进高汤营养物质积累及特征风味的形成起到关键作用。
The effect of heating time on the quality of pig bone soup was studied.It was found that the heating time had a great impact on the contents of crude protein,water-soluble protein,trichloroacetic acid-nitrogen,total sugar,free amino acids and inosine 5＇-monophosphate,while little effect on the Ca 2 ＋ content.Results showed that long heating time had an important effect on quality change of pig bone soup.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期143-146,共4页
Science and Technology of Food Industry
