食品科学
• 技术应用 • 上一篇 下一篇
张静妍1，徐 丰1，石 芸2，王可兴1，王鲁峰1,*
出版日期:
发布日期:
通讯作者:
ZHANG Jing-yan1, XU Feng1, SHI Yun2, WANG Ke-xing1, WANG Lu-feng1,*
Online:
Published:
Contact:
摘要：
分别使用电压力锅和紫砂锅煮制排骨藕汤，通过对压力和时间的控制，研究不同煮制条件下排骨藕汤品质的变化。通过单因素试验和正交试验确定电压力锅最佳的煮制工艺条件为骨水比1∶3，70 kPa煮制20 min后20 kPa煮制45 min。在此工艺条件下排骨藕汤与紫砂锅煮制的效果高度相似，可溶性蛋白含量达81.74 mg/mL。通过该实验，得到与紫砂锅煲汤品质相同的高压煲汤工艺条件，成功将煮制周期缩短了85 min。
关键词: 排骨藕汤, 电压力锅, 紫砂锅, 煮制周期, 工艺
Abstract:
The conditions for cooking lotus root pork rib soup with an electric pressure cooker were optimized using single factor and orthogonal array design methods. This study also compared sensory and texture characteristics of lotus root pork rib soups cooked with the electric pressure cooker and a clay cooker. The optimum cooking conditions using the electric pressure cooker were obtained as follows: rib to water ratio 1:3, and 70 kPa for 20 min and then 20 kPa for additional 45 min. The resulting product contained 81.74 mg/mL soluble protein and showed highly similar sensory and texture characteristics with the soup cooked with the clay cooker. Furthermore, the cooking time was shortened by 85 min under the optimized pressurized cooking conditions as compared to clay pot cooking.
Key words: lotus root pork rib soup, electric pressure cooker, clay cooker, cooking cycle, process
中图分类号:
TS251.94
张静妍1，徐 丰1，石 芸2，王可兴1，王鲁峰1,*. 电压力锅和紫砂锅烹饪排骨藕汤的品质比较研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201416050.
ZHANG Jing-yan1, XU Feng1, SHI Yun2, WANG Ke-xing1, WANG Lu-feng1,*. Comparison of Quality Characteristics of Lotus Root Pork Rib Soups from Electric Pressure Cooker and Clay Cooker[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416050.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201416050
https://www.spkx.net.cn/CN/Y2014/V35/I16/261
京公网安备 11010202009729号