工艺条件对鸡汤品质影响的研究

Study on the effect of processing technology on chicken soup quality

摘要: 以鸡汤中粗蛋白、粗脂肪和总糖含量为指标,通过单因素实验研究最佳加工工艺,以蛋白溶出量为指标,通过正交实验得到优化的工艺为制汤温度118℃,料水比例为1∶4(w/v),制汤时间为150min,在此最佳条件下,鸡汤中的粗蛋白含量达到9.39g/100mL。

Abstract: The best processing technology was researched through the single factor experiment with the indicator of crude protein, crude fat and total sugar content in chicken soup.Based on the crude protein content, orthogonal experiment results showed that boil soup temperature 118℃, ratio of material and water 1∶4 (w/v) , boil soup time for 150min was the optimum process.Under the optimum conditions, crude protein content was 9.39g/100mL in chicken soup.