摘要
[目的]确定美味牛肝菌土鸡汤的最佳制备工艺。[方法]以美味牛肝菌和云南特色土鸡肉为主要原料,通过单因素和正交试验研究肉水比、菌用量、煮制时间对鸡汤口味的影响。[结论]各因素对菌鸡汤感官评价的影响大小依次为:肉水比、牛肝菌用量、煮制时间。最佳的煮制条件为肉水比1∶4 g/ml,美味牛肝菌用量12%,煮制时间60 min,此条件下炖制的鸡汤滋味好、香气浓、色泽佳,感官得分73.67分。[结论]此研究可为菌鸡汤的工业化生产提供理论指导。
[ Objective ] The optimal preparation technique for chicken soup with＇ Boletus edulis was determined. [ Method] With Boletus edulis and Yunnan local chicken as main material, based on the single-factor and orthogonal test, the effects of the amount of mushroom, cooking time and ratio of chicken to water on soup taste were determined. [ Result ] The order of factors influencing sensory evaluation was ： the ratio of chick- en to water, amount of mushroom, cooking time. The optimum conditions were as follows： the ratio of chicken to water was 1：4 g/rrd, the a- mount of mushroom was 12% , cooking time 60 min, under the above conditions, the sensory evaluation score could reach as high as 73.67. [ Conclusion] The study can provide theoretical guidance for the industrial processing of chicken soup with Boletus edulis.
出处
《安徽农业科学》
CAS
2015年第31期193-195,共3页
Journal of Anhui Agricultural Sciences
基金
云南省科技厅省院省校科技合作专项(2013IB010)
关键词
云南地方鸡
牛肝菌
工艺优化
Yunnan local chicken
Boletus edulis
Process optimization
