Effect of Different Processing Conditions on the Quality of Hot Pot Soup Base

doi:10.7506/spkx1002-6630-201613017

Abstract

Abstract:

The effect of different processing conditions (temperature, pressure and heating area) on the color, soluble
solids, moisture content and sensory quality of hot pot soup base was studied in this investigation. The results showed
that color parameters b* and L* increased by 24.2% and 19.9%, respectively (P < 0.05) with the increase in pressure
(0.1?0.5 MPa), while the optical rotation value at 0.5 MPa decreased by 13.2% compared with that at atmospheric pressure
(0.1 MPa). At pressures higher than 100 MPa, L* and b* values were significantly lower than those at 0.1?0.5 MPa, indicating
that the low pressure was favorable for the chroma and dry matter leaching of samples. Compared with normal pressure,
0.25 MPa pressure effectively improved the product taste, and obtained higher sensory score. On the other hand, heating area
and temperature had no significant effect on hot pot soup base color or soup concentration (P > 0.05). These findings are
of important significance for improving the utilization rate of hot pot seasonings and reducing the cost of raw materials in
practical production.

Key words: low field nuclear magnetic resonance, hot pot soup base, sensory, seasoning

CLC Number:

TS201.2

WANG Qiang, WANG Rui, XIONG Zhengwei, SONG Zhenwei, REN Yanrong. Effect of Different Processing Conditions on the Quality of Hot Pot Soup Base[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613017.

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