Study On Processing Technology And Taste Of Lotus Root Pork Ribs Soup

Lotus root pork ribs soup which is welcomed in Chinese people is a traditional food in Hubei province. It is eutrophic, unique and delicious. For providing convenient lotus root pork ribs soup for people and reducing cooking time, in this paper, the effects of the key technology and different raw materials proportion on the sensory quality of lotus root pork ribs soup during processing, changes of water-soluble umami-related substances in pork ribs and texture and color of lotus root during different heat treatment were studied to establish the key technology, raw materials proportion and analytical method on taste of lotus root pork ribs soup. According to this experiment, we expected to provide theoretical reliance and reference for industrial production of lotus root pork ribs soup. Results were summarized as follows:1. The key processes and different raw materials proportion have a significant influence on the sensory quality of pork ribs and lotus root soup. The results of sensory evaluation showed that the sensory quality of pork ribs and lotus root soup is very good when pork ribs : shank : lotus root: water is 1:1:2:4; the pretreatments were of advatage to improve the soup's sensory quality, but there is no difference between sauteing and boiling quickly (p>0.05); adding salt in making soup after 80min is better for soup's sensory quality than other time; sterilization can improve soup's sensory quality, and autoclaving is superior to pasteurization.2. Secondly, grade-test was taken to evaluate the basic tastes in pork ribs and lotus root soup. In this study, saltiness, umami and sweet tastes predominate in pork ribs and lotus root soup. The taste of sour, astringency and bitterness are not dominant in soup. From the correlation analysis of the main taste ingredients and sensory nature in soup, we can learn: amino acid and nucleotide are the important factors of umani (α≤0.01); NaCl is the important factor of saltiness (α≤0.05); soluble sugar is the important factor of sweet (α≤0.1); phenol is related to sour and bitterness(α≤0.05); but we find no astringency-related substances.3. Umami predominated in pork ribs and lotus root soup and pork ribs soup, and total free amino acid, inosine monophosphate (IMP), and 2%-trichloroacetic acidsouble oligopeptides are umami-related substances. Heat treatments, time and salt have a significant impact on the water-soluble umami-related substances of pork ribs. The contents of glutamic acid, total free amino acid, IMP, and oligopeptides significantly decreased and increased in muscle and soup at the first 60 min, the IMP content decreased significantly and total free amino acid contnets increased slowly in pork ribs soup after 60 min, the oligopeptides content of pork ribs soup increased significantly during 180 min. The salt can inhibit the leaching of water-soluble umami-related substances in muscle. High temperature can promote the leaching of water-soluble umami-related substances in muscle. In order to getting delicious soup, it seems necessary to heat at 121℃less than 60 min.4. Results showed that the relative hardness of lotus root decreased while pectin loss and solid loss increased with increasing cooking temperature/duration, color changes into red and dark; temperature is the most important factor influencing quality of lotus root (p<0.01). In order to maintain a good appearance and texture, it seems necessary to cook at 100℃for 60 min or 30 min and 121℃or 130℃for less than 10 min, respectively.