徐思思,蒋帅涵,陈洪钦,李杨,杨竣然,徐志强

• 1:云南农业大学食品科学技术学院

摘要(Abstract)：

鸡汤作为一种传统营养食品，其传统的常温炖煮加工技术存在热敏性物质损失、风味物质释放不均、乳化稳定性不足等问题。为解决这些问题，文章以云南特色鸡种无量山乌骨鸡为主要原料，结合现代食品加工技术，采用单因素试验和正交试验进行工艺优化。通过测定鸡汤的总糖含量、还原糖含量、可溶性蛋白含量、低聚肽含量、pH值、色差等指标，探究超声波低温炖煮技术及高压均质技术对鸡汤品质的提升作用。研究结果表明，超声组的最佳工艺参数为超声炖煮功率800 W、超声炖煮时间120 min、超声炖煮温度80℃;均质组的最佳工艺参数为均质压力50 MPa、乳化剂添加量0.7%、均质次数7次。与传统常压炖煮相比，超声组显著提升了鸡汤中总糖、还原糖、可溶性蛋白、低聚肽的含量(P<0.05);均质组的亮度值和白度值显著提升(P<0.05)。该研究明确了超声低温炖煮及高压均质处理无量山乌骨鸡汤的关键工艺参数，为低温加工技术在传统肉制品提质中的应用提供了数据支撑，促进了食品加工学科与地方特色产业的交叉融合。

关键词(KeyWords)： 无量山乌骨鸡;工艺优化;超声波;低温炖煮技术;高压均质技术

Abstract:

Keywords:

基金项目(Foundation): 云南省重大科技专项计划项目(202502AE090041)

作者(Author): 徐思思,蒋帅涵,陈洪钦,李杨,杨竣然,徐志强

参考文献(References)：

• [1]Yang Chaohui,Ge Xuehai,Ge Changrong,et al.Taste characterization and molecular docking study of novel umami flavor peptides in Yanjin black bone chicken meat[J].Food Chemistry,2025,464:141695.
• [2]Guo Jing,Chen Li,Zhou Cunshan,et al.Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides[J].Food Chemistry,2024,456:139963.
• [3]许文坤，刘艺端，孙利民，等.云南省地方家禽遗传资源介绍[J].云南农业，2021(4):87-89.
• [4]芮稳稳.不同生长日龄茶花鸡2号与无量山乌骨鸡鸡肉品质比较研究[D].昆明：云南农业大学，2024.
• [5]Liu Wangxin,Luo Xianliang,Huang Ying,et al.Influence of cooking techniques on food quality,digestibility,and health risks regarding lipid oxidation[J].Food Research International,2023,167:112685.
• [6]Wu Huiqing,Zeng Qi,Ma Zhili,et al.Enhancing the processing efficiency,quality and storability of marinated eggs through ultrasonic/microwave combined technology[J].Food Chemistry:X,2025,29:102716.
• [7]Chandel A,Xavier R J,Chauhan P O.Applications of high pressure homogenization in food industry for ensuring quality and safety[J].Journal of Food Process Engineering,2025,48(4):70105.
• [8]Yan Jun,Zhao Sheliang,Xu Xingfeng,et al.Enhancing pea protein isolate functionality:a comparative study of high-pressure homogenization,ultrasonic treatment,and combined processing techniques[J].Current Research in Food Science,2024,8:100653.
• [9]蒋静.电磁加热模式对鲫鱼汤营养素释放的影响[D].武汉：华中农业大学，2016.
• [10]张金鑫，张烈，李娟娟.双缩脲试剂不同使用方法探究[J].中学生物学，2023,39(11):31-34.
• [11]王宝刚，汪金萍，曹文豪，等.熬煮条件对鸡汤中低聚肽含量和感官品质的影响[J].中国调味品，2024,49(4):74-78.
• [12]来静.鳞杯伞鸡汤工艺优化及品质特性研究[D].晋中：山西农业大学，2023.
• [13]余亚琴，谭春明，聂诗，等.不同卤制条件对酱卤草鱼肉感官品质、理化特性和风味的影响[J].食品工业科技，2025,46(6):261-272.
• [14]陈春梅.超声波辅助炖煮羊肉汤的工艺优化及风味分析[D].扬州：扬州大学，2021.
• [15]关海宁，冯春梅，田艳丽，等.肉源汤体关键组分相互作用机制及对风味的调控研究进展[J].肉类研究，2022,36(3):52-58.
• [16]郭营营，韩焱，张彦聪，等.基于HS-SPME-GC-MS和PCA分析陈酿条件对蓝莓酒品质的影响[J].食品与发酵工业，2021,47(20):271-277.
• [17]Zheng Yanyan,Zhou Changyu,Wang Chong,et al.Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw[J].Journal of Texture Studies,2020,52(2):207-218.
• [18]Alajaji A S,El-Adawy A T.Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods[J].Journal of Food Composition and Analysis,2006,19(8):806-812.
• [19]徐流芳，李翔，刘达玉，等.不同骨类的骨汤炖煮工艺优化及挥发性风味分析[J].食品工业科技，2026,47(1):236-249.
• [20]Ye Qianyi,Chen Zhibin,Li Yunqi,et al.Dynamic adsorption and stability mechanisms in Pickering emulsions co-stabilized by whey protein microgel particles and sucrose esters[J].Food Hydrocolloids,2025,159:110593.
• [21]付婷婷，木泰华.高压均质处理对甘薯热变性蛋白Alcalase酶解肽乳化特性影响研究[J].核农学报，2013,27(1):68-74.
• [22]Hong Hui,Fan Hongbing,Chalamaiah M,et al.Preparation of low-molecular-weight,collagen hydrolysates (peptides):current progress,challenges,and future perspectives[J].Food Chemistry,2019,301:125222.
• [23]Wu Meishan,He Xiaoye,Feng Duo,et al.The effect of high pressure homogenization on the structure of dual-protein and its emulsion functional properties[J].Foods,2023,12(18):3358.
• [24]付冬文，朱雨晴，成策，等.食品级W/O/W双重乳液的稳定性及应用研究进展[J].食品工业科技，2019,40(11):323-333.
• [25]Huang Liurong,Yan Yuhan,Li Feng,et al.Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2024,689:133657.
• [26]Sun Yanjun,Roos Y H,Miao Song.Modifying physicochemical properties,rheology,and creaming stability of milk fat globule and membrane through ultrasound treatment[J].Ultrasonics Sonochemistry,2024,111:107058.