精准控温炖煮提升鲫鱼汤蛋白溶出工艺优化及营养评价

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DOI：10.3969/j.issn.1000-9973.2026.04.024

关键词：鲫鱼汤；精准控温炖煮；蛋白溶出率

中图分类号：TS254.4 文献标志码：A 文章编号：1000-9973（2026）04-0171-06

Optimization of Enhancing Protein Dissolution Process of Crucian Carp Soup by Precise Temperature-Controlled Stewing and Nutritional Evaluation

DING Lian-cui （Qingdao Vocational and Technical College of Hotel Management，Qingdao 266lOo，China） Abstract： Crucian carp soup contains high-quality protein and various amino acids， but its nutrient utilization rate is limited by the factors such as fluctuations in stewing temperatures and imprecise control of heating time. In this paper，with crucian carp as the raw material， precise temperaturecontrolled stewing technology combined with single factor test and response surface test is used to optimize protein dissolution process. With protein dissolution rate，the composition of amino acids， mineral content and emulsifying stability as the evaluation indexes，and compare and evaluate with traditional heating processes.Through single factor test，it is determined that the appropriate temperature is ，heat preservation time is 55～65min ，and fish-water ratio is 1：3.8～1：4.2. The optimal conditions obtained through response surface optimization are temperature of 90∘C ，heat preservation time of 60min ，and fish-water ratio of 1：4 . Compared with the traditional process，the protein dissolution rate increases by about 19.8% ，the EAA/TAA ratio is O. 42，and the degradation of lysine and methionine slows down. The content of Ca ，Fe， Zn and Se increases by 14.9% ， 15.6% ， 15.0% and 23.8% respectively， the average particle size decreases by about 18% ，and the Zeta potential increases to 28.5mV. Through the results，it is verified that precise temperature control can reduce protein thermal degradation while improving nutrient retention rate，providing technical parameters and quality control basis for the industrial production of fish soup products.

Key words： crucian carp soup； precise temperature-controlled stewing； protein dissolution rate

清代著名诗人汪承庆有一首颇有情味的《烟村竹枝诗》，他在诗中这样描写浮桥七丫口捕捞情景：“七鸦海口水连天，青鲫红虾不值钱。（剩余7800字）