| The crucian soup enjoys great popularity for its delicious taste and delicate meat. With the popularity of the electromagnetic pressure cooker, the cooking becomes more convenient and efficient, but the heating conditions has not been optimized, nutrients release in the cooking process has also not been in-depth studied, meat nutrition may not be released into the soup extremely. In this sthdy, the influence of electromagnetic heating conditions on the nutritional quality of crucian soup was studied and the cooking curve was optimized. And the nutrition release in the cooking process of crucian soup was also studied. Further, the effects of raw materials and ingredients on the nutritional quality was compared under the optimum cooking curve of crucian soup, intending to provide theoretical basis for intelligent pressure cooker. The main research contents and results were as follows:(1)The influence of heating conditions on the soup nutritional quality was studied and the cooking curve was optimized. The effects of heating power, high pressure and high-pressure time, insulation temperature and insulation time on the nutritional quality of crucian soup were studied by single factor experiment. The results showed that when cooked in the conditions of heating power 2 to 10, high pressure 40 kPa ~70 kPa, high pressure 20 min ~ 40 min, insulation temperature 80 ℃ ~ 100 ℃ and insulation time 40 min~70 min, the soup nutritional quality was better. Using L16(54) orthogonal experiment to optimize cooking curve of crucian soup, the optimum heating power was 12, the high pressure was 60 kPa, high-pressure time was 25 min, insulation temperature was 100 ℃, insulation time was 60 min, with consuming 110 min in total.(2) The nutrients release in the cooking process of crucian soup was studied: Water-soluble protein and crude protein content increased continuously in the whole cooking process, so as to the the total amino acids, essential amino acids and flavor amino acids content. The proportion of essential amino acids increased significantly during cooking. And the essential amino acid index was increasing, the protein nutrition in soup became more balanced. The proportion of unsaturated fatty acids and polyunsaturated fatty acid decreased in the high-pressure process. And the ash content increased rapidly in the insulation process, especially the iron, zinc and calcium content. Even though the amino acid composition of meat protein had little changed in high-pressure and insulation process, EAAI value was increasing, fish protein nutrition was more balance.(3) The effects of different raw materials and seasoning on soup nutritional quality were studied: The nutritional quality of grass carp, Wuchang fish, bighead carp, snakehead and common carp cooked under the optimum conditions of crucian soup had significant differences(P<0.05).The nutrient content of crucian soup and wuchang fish soup were the most abundant, grass carp soup was relatively poor. Adding salt and vinegar during cooking had significant influence on the crucian soup nutritional quality(P<0.05).When salt adding varying 0%~1%, the soup crude protein, solids and ash content were increasing with the increasing of the amounts of salt, but the content of water-soluble protein and saccharide was exactly the opposite. When salt adding varying 1%~2%, the soup solids and ash content were increasing with the increasing of the amounts of salt, but the crude protein content was decreasing and the taste of soup became worsing. The crude protein, ash and solids content increased by1.4 times, 7.1times, and 1.7 times respectively when adding 1% salt. Adding 1% vinegar help enhanced the dissolution and hydrolysis of meat minerals and proteins. The ash content, crude protein content and soluble-protein content and free amino acids content increased respectively by 2.2 times, 1.2 times, 1.7 times and 1.8 times compared with the soup without vinegar. |
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