科研之友
微信
新浪微博
Facebook
分享链接
摘要
To study the effect of microwave processing on the quality of chicken soup, chicken breast meat and astragalus root were used as raw materials, and the microwave cooking process of astragalus membranaceus stewed chicken soup was optimized through orthogonal experiments with water-soluble protein, the nutritional index, as the evaluation index. The optimal cooking conditions were heating power, 300 W; cooking time, 60 min; ratio of material to liquid, 1:5. Under which, the water-soluble protein content in the chicken soup was the highest (1.66 mg/g). Comparisons were made on the contents of nutrients and flavor substances (water-soluble proteins, free amino acids, polysaccharides) and health and safety index (the purine content) of the chicken soups prepared using the traditional electric stew pot cooking and the optimized microwave cooking. The obtained results showed that such a microwave cooking did not damage the important nutrients (protein, fat, etc.) in the soup, thus, can meet people's demands for nutrition through soup intake. The optimized microwave cooking produced a chicken soup with nutrition and flavor similar to that prepared by the traditional electric cooker for 4 h. The content of purine in the chicken soup prepared by microwave cooking was significantly lower than that cooked by an electric stewpot, with the total purine content essentially unchanged. Based on the comparison between the two methods for cooking soup, the microwave cooking was a more energy-efficient method. ? 2019, Editorial Board of Modern Food Science and Technology. All right reserved.
- 单位
