即食雞湯高壓燉煮-殺菌結(jié)合的熱處理強度控制

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中圖分類號：TS251.6 文獻標志碼：A 文章編號：1000-9973（2025）05-0152-07

DOI：10.3969/j.issn.1000-9973.2025.05.021

Intensity Control of Heat Treatment Combining High-Pressure Stewing and Sterilization of Instant Chicken Soup

PENG Zi-hani-han1 ，LI Bian-sheng1，2*，RUAN Zheng1，2，LI Dan-dan1，LI Rui-qing2，SHI Jin-ming3

（1.School of Food Science and Engineering， South China University of Technology，Guangzhou 510640， China;2.Key Laboratory of Green Processing of Natural Products and Product Safety in Guangdong Province，Guangzhou 51o640，China；3.Guangdong Love Health Biotechnology Co.，Ltd.，Qingyuan 51180o，China）

Abstract： In order to reduce the energy consumption in processing and maintain the cooking degree of chicken soup，the processing method of combining stewing and sterilization can be used in the processing of instant chicken soup. In this study，with Qingyuan Ma hen as the raw material，the chicken is cut into pieces and boiled，and then is packaged and sealed with ingredients together，and then stewed and sterilized at 121°C to investigate the effects of different sterilization intensities（ F0 value） on the sensory quality， physicochemical properties and flavor substances of chicken soup.The results show that with the increase of sterilization intensity，the sensory score of chicken soup firstly increases and then decreases，and the sensory score is the highest when Fo is 16min . pH value firstly decreases and then increases. Turbidity， emulsifying stability and TBARS value allincrease continuously. The soluble protein content firstly increases and then decreases. The content of amino acid nitrogen gradually increases and then remains stable. A total of seventeen free amino acids are detected in chicken soup，including seven essential amino acids， with bitter amino acids as the main amino acids. There are significant differences in the odor substances of chicken soup with diferent sterilization intensities. The odor substances in chicken soup are mainly alkanes， sulfides，alcohols，aldehydes，ketones and aromatic compounds. In this paper，the effect of sterilization intensity on the quality of instant chicken soup is systematically explored，which has provided a certain

reference for instant chicken soup and other prepared dishes.

Key words： instant chicken soup;thermal sterilization; sterilization intensity； flavor substances；prepared dish

雞肉是優(yōu)質(zhì)蛋白質(zhì)、脂肪酸、B族維生素和微量元素的重要來源[1]，與豬肉和牛肉相比，雞肉中蛋白質(zhì)含量高，必需氨基酸豐富，脂肪和膽固醇含量低[2]。（剩余13320字）