Study on the Key Processing Technologies of Lotus Root Soup with Pork Ribs

doi:10.7506/spkx1002-6630-201010073

Abstract

Abstract:

Lotus root soup with pork ribs was prepared from pork ribs and lotus root. The influences of different pretreatment methods of pork ribs, solid/liquid ratio, time point of adding salt, sterilization were investigated on sensory properties and nutrient composition as well as their correlations. The results showed that the optimal conditions for the processing of lotus root soup with pork ribs were determined to be: raw material/water ratio 1:2, the addition of salt at the end of cooking and high pressure sterilization. Different processing conditions indicated significant effects on the contents of soluble solids, IMP & GMP, soluble sugars and soluble proteins in the soup (P ＜ 0.05). The taste quality of the soup had a positive correlation with the contents of fat or free amino acids in the soup (P ＜ 0.05). The overall sensory quality of the soup was positively correlated with the contents of soluble solids, free amino acids or soluble sugars in the soup (P ＜0.05).

Key words: pork ribs and lotus root soup, processing technology, sensory quality, nutrient composition, correlation

CLC Number:

TS251.51

FENG Xi，ZHANG Ke，ZHANG Ke-tian，HUANG Wen*. Study on the Key Processing Technologies of Lotus Root Soup with Pork Ribs[J]. FOOD SCIENCE, 2010, 31(10 ): 330-335 https://doi.org/10.7506/spkx1002-6630-201010073

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Study on the Key Processing Technologies of Lotus Root Soup with Pork Ribs

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