现代食品XIANDAISHIPIN187/分析检测AnalysisandTestingdoi:10.16736/j.cnki.cn41-1434/ts.2023.13.046不同加热程序对猪骨汤中蛋白质降解的影响EffectofDifferentHeatingProceduresonProteinDegradationinPorkchopSoup◎袁利娟（武穴市公共检验检测中心，湖北武穴435400）YUANLijuan(WuxuePublicInspectionandTestingCenter,Wuxue435400,China)摘要：以猪排骨为原料，采用3种加热程序制作排骨汤，通过测定猪骨汤中可溶性蛋白、固形物、游离氨基酸的含量，并结合感官评价来研究不同的加热程序对猪骨汤中蛋白质降解的影响，分析蛋白质降解与温度之间的关系，确定猪骨汤的最佳温度曲线，为制汤工艺提供参考。结果表明，不同的加热程序对猪骨汤的蛋白质降解特性和感官评定均有明显的影响。综合营养和感官品质，确定适宜猪骨汤烹制的最佳加热程序是以7℃·min-1升温速率在10min时到达沸腾（100℃），在10～90min温度维持在97℃，在90～120min维持在微沸状态（100℃左右）。此时，猪骨汤中的可溶性蛋白含量、固形物含量和游离氨基酸含量分别达到了2.54g·L-1、3.77%和0.625mg·mL-1。关键词：猪骨汤；加热程序；蛋白质降解；感官品质Abstract：Usingporkribsastherawmaterial,theporkchopsoupwascookedwiththreetemperaturemode.Bymeasuringthecontentofsolubleprotein,solids,andfreeaminoacidsinpigbonesoup,andcombiningsensoryevaluation,theeffectofdifferentheatingproceduresonproteindegradationinpigbonesoupwasstudied.Therelationshipbetweenproteindegradationandtemperaturewasanalyzedtodeterminetheoptimaltemperaturecurveforpigbonesoup,providingreferenceforsoupmakingtechnology.Theresultshowedthat,theeffectsofdifferenttemperaturemodeondegradationofproteinandsensoryqualityofporkchopsoupwereremarkableorsignificantlynoticeable.Basedoncomprehensivenutritionandsensoryquality,theoptimalheatingprocedureforcookingporkchopsoupisdeterminedtoreachboiling(100℃)ataheatingrateof7℃·min-1for10minutes,maintainthetemperatureat97℃for10～90minutes,andmaintainaslightlyboilingstate(around100℃)for90～120minutes.Atthistime,thesolubleproteincontent,solidcontent,andfreeaminoacidcontentinporkchopsoupreached2.54g·L-1,3.77%,and0.625mg·mL-1,respectively.Keywords：porkchopsoup;heatingprocedure;prote...
