CN107156749A - 一种菌菇鸡汤及其制备方法 - Google Patents
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Abstract
本发明提供了一种菌菇鸡汤及其制备方法，由以下重量份的原料制备而成：鸡肉80‑120份、水150‑200份、食盐1.8‑2.5份、生姜3.5‑4.5份、葱2.5‑3.5份、杏鲍菇20‑30份、双孢蘑菇10‑20份。本发明还提供了上述菌菇鸡汤的制备方法，本发明的菌菇鸡汤需要食材少，便于购买，制备方便，营养鲜美。
Description
技术领域
本发明属于食品领域，涉及一种鸡汤，具体来说是一种菌菇鸡汤及其制备方法。
背景技术
汤在膳食中有着重要的作用，是一种人们比较喜爱的食品，我国民间早就把汤羹作为保健的补品。鸡肉是一种高蛋白低脂肪的食物，其最有营养的吃法就是熬汤。鸡汤作为中国传统的滋补品，具有独特的鲜美味道和营养价值，受到广大消费者的欢迎。菌菇中含有丰富的鲜味物质，用于鸡汤能够使其更加鲜美，且营养更加丰富。
双孢蘑菇具有独特的蘑菇风味，味道新鲜爽口，含有丰富的蛋白质、氨基酸和维生素，其蛋白质含量高达35％-38％，有“素中之王”的美称。同时双孢蘑菇中丰富的Fe元素能够用于贫血或低血糖人群的食谱。双孢蘑菇多糖具有抗癌活性，且双孢蘑菇中含有胰蛋白酶等酶类，能够治疗消化不良。
杏鲍菇又名刺芹侧耳，是一种集药、食于一体的珍贵食用菌品种。肉质肥厚，营养丰富，因其有杏仁味和鲍鱼味得名，蛋白质、多糖、氨基酸、维生素等含量丰富，有良好的抗氧化及免疫调节活性，能够改善肠胃功能，防止动脉硬化，抗氧化以及降低胆固醇，被誉为“菇中之王”、“草原上的美味牛肝菌”。
将双孢蘑菇和杏鲍菇用于鸡汤，既可以增加鸡汤的鲜美口感，还能够使鸡汤的营养更加丰富，双孢蘑菇和杏鲍菇中的生物活性物质能够使鸡汤有更好的滋补效果，使鸡汤更加受欢迎。
发明内容
针对现有技术中的上述技术问题，本发明提供了一种菌菇鸡汤及其制备方法，所述的这种菌菇鸡汤及其制备方法要解决现有技术中的鸡汤营养成分不全面的技术问题。
本发明提供了一种菌菇鸡汤，由以下重量份的原料制备而成：
本发明还提供了上述的一种菌菇鸡汤的制备方法，包括以下步骤：
1)按照重量份数称取各原料；
2)将称好的原料倒入炖盅，放入高压蒸汽锅中105-121℃炖煮20-30min，即得菌菇鸡汤。
本发明的菌菇鸡汤需要食材少，便于购买，制备方便，营养鲜美。
本发明和已有技术相比，其技术进步是显著的。本发明的菌菇鸡汤使用了杏鲍菇和双孢蘑菇，味道鲜美，营养丰富，且使用食材简单易于得到，炖煮方法简便耗时少。
附图说明
图1为两种鸡汤的感官评价风味轮廓图。
具体实施方式
实施例1
一种菌菇鸡汤，由以下原料制备而成：鸡肉100g、水200g、食盐2g、生姜4g、葱3g、杏鲍菇30g、双孢蘑菇10g。
所述菌菇鸡汤的制备方法，包括如下步骤：
(1)称取原料，称取鸡肉100g，再称取水200g、食盐2g、生姜4g、葱3g、杏鲍菇30g、双孢蘑菇10g；
(2)将称好的原料倒入炖盅，放入高压蒸汽锅中105-121℃炖煮20-30min即得菌菇鸡汤。
以上所述仅为本发明的具体实施方式，任何等效变换均在本发明保护范围内。
对比例1
一种空白鸡汤，由以下重量份原料制备而成：鸡肉100g、水200g、食盐2g、生姜4g、葱3g。
所述空白鸡汤的制备方法，包括如下步骤：
(1)称取原料，称取鸡肉100g，再称取水200g、食盐2g、生姜4g、葱3g；
(2)将称好的原料倒入炖盅，放入高压蒸汽锅中105-121℃炖煮20-30min即得菌菇鸡汤。
效果例1
对实施例1和对比例1所得两种鸡汤进行感官分析和滋味物质含量分析，具体过程如下：
(1)选取20名年龄在20-30周岁从事食品风味研究工作的感官评价员，按照ISO8586-1:1993(E)标准对其感官评价员进行培训；对鸡汤的香气和色泽在1-10范围内打分(0-2表示似有似无，3-4为弱，5-6为中，7-8为强，9-10为浓郁)；香气指标有鸡肉香气、辛香、鲜香、菌菇香、脂肪香气、整体香气，滋味指标有鸡肉味、辛香味、咸味、鲜味、后味、鸡油味、菌菇味、腥味、甜味、苦味、汤汁感、整体风味；
图1为两种鸡汤的感官评价风味轮廓图，由图可知，两种鸡汤的鲜香、菌菇香、整体香气、鲜味、菌菇味、汤汁感和整体风味均存在显著性差异，本发明涉及的菌菇鸡汤的鲜香和鲜味均明显高于空白鸡汤，说明菌菇的加入能够明显增加鸡汤的鲜美口感，且菌菇鸡汤的整体香气和风味均优于空白鸡汤，说明菌菇的加入明显改善了鸡汤的风味。
(2)氨基酸测定：取4mL离心后的鸡汤清液，用10g/100mL三氯乙酸(TCA)等体积稀释，超声20min，然后用双层滤纸过滤，取1mL于1.5mL离心管中，10000rmp离心10min。最后将每个样品取400μL于液相小瓶中待测。液相色谱仪：Agilent 1100。色谱条件：ODS HYPERSIL色谱柱(250mm×4.6mm,5μm)；流速：1.0mL/min；柱温：40℃；进样量：20μL；流动相：A相：称取8.0g结晶乙酸钠于1000mL烧杯中，加入1000mL水搅拌至所有结晶水溶解，再加入225μL三乙胺，搅拌并滴加5％的醋酸，将pH调到7.20±0.05，加入5mL四氢呋喃，混合后备用；B相：称取8.0g结晶乙酸钠于800mL烧杯中，加入400mL水搅拌至所有结晶溶解，滴加2％醋酸将pH调到7.20±0.05，将此溶液加入800mL乙腈和800mL甲醇，混合后备用。
核苷酸测定：取离心后的鸡汤清液，过0.20μm滤膜，供液相色谱仪分析。液相色谱仪：Agilent 1200。色谱条件：Diamonsil C18(250mm×4.6mm,5μm)液相色谱柱；柱温：30℃；流速：0.8mL/min；进样量5μL；紫外检测器检测波长：254nm。流动相为甲醇：水：磷酸＝5:95:0.05；
对鸡汤样品中的滋味物质进行定性定量分析，将上述不同鸡汤样品中的氨基酸和核苷酸与标准物质的色谱图进行比对，根据标准曲线计算氨基酸和核苷酸含量，并根据核苷酸和鲜味氨基酸的含量计算味精当量值；
表1
表1为鸡汤滋味物质含量分析结果，菌菇鸡汤的核苷酸含量较空白鸡汤明显增加，同时谷氨酸、天冬氨酸和丙氨酸的含量也明显增加。肌苷酸、鸟苷酸、天冬氨酸和谷氨酸有很强的呈鲜效果，丙氨酸有甜味，菌菇的加入增加了鸡汤的鲜味和甜味，这一点在感官实验中也有所体现。
表2
| 数值 | 空白 | 菌菇 |
| 味精当量(g/100mL) | 0.21 | 0.60 |
| 滋味强度 | 7.00 | 20.00 |
注：味精的味道阈值为0.03g/100mL
表2为根据鸡汤中鲜味物质含量计算出的味精当量值和对应的滋味强度值，由表2可以看出，菌菇的加入明显增大了鸡汤的鲜味强度，使鸡汤更加鲜美。
Claims (2)
1.一种菌菇鸡汤，其特征在于由以下重量份的原料制备而成：
鸡肉 80-120份；
水 150-200份；
食盐 1.8-2.5份；
生姜 3.5-4.5份；
葱 2.5-3.5份；
杏鲍菇 20-30份；
双孢蘑菇 10-20份。
2.权利要求1所述的一种菌菇鸡汤的制备方法，其特征在于包括以下步骤：
1）按照重量份数称取各原料；
2）将称好的原料倒入炖盅，放入高压蒸汽锅中105-121℃炖煮20-30min，即得菌菇鸡汤。
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