摘要
以鸡骨架为原料,通过单因素试验确定原料粒度、熬煮时间和料液比的最适水平,在此基础上,以蛋白质含量为响应值,采用响应面法优化最优工艺参数,确定了鸡骨浓汤熬煮的最佳工艺条件为熬煮时间170 min、粒度4～5 cm、料液比1∶2（g∶m L）。在此工艺条件下得到的鸡骨汤蛋白质含量为1.469 6 mg/m L,且色泽均匀、味道鲜美、黏稠度适合。
Chicken bone was used as the raw material, the optimal level scopes of each factor, such as raw material granularity, boiling time and solid-liquid ratio were determined through the single factor test, then the optimal processes conditions were obtained as follows using response surface methodology and the protein content was used as the response value, the boiling time of 170 min, raw material granularity of 4~5 cm, solid-liquid ratio of 1∶2（g∶m L）. Under the conditions, the product got high protein content was 1.469 6 mg / m L and uniform color, suitable viscosity, delicious and tasty.
出处
《湖北农业科学》
2016年第9期2330-2334,共5页
Hubei Agricultural Sciences
关键词
浓缩鸡骨汤
熬煮时间
料液比
原料粒度
蛋白质含量
concentrated chicken soup
boiling time
solid-liquid ratio
raw material granularity
protein content
