蒸煮提取牛骨汤工艺的研究  

Study on Cooking Technology of Bovine Bone Soup

作　　者：成晓瑜[1] 杨巍[1] 史智佳[1] 陈文华[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2010年第11期29-32,共4页Meat Research

基　　金：国家农业科技成果转化资金项目资助(2010GB2T010705)

摘　　要：以牛骨作为原料,研究了牛骨蒸煮的压力、蒸煮时盐的浓度、pH值等提取工艺对牛骨汤蒸煮质量的影响。采用Design Expert 7.0软件,对提取的牛骨汤固形物含量及感官品质进行响应面分析试验,根据回归方程确定了最佳提取工艺:牛骨蒸煮的压力为0.094MPa、不添加盐、pH值为8.37。The influences of the cooking pressure, the salt concentration, pH value on the impact of the quality of the cooking of bovine bone were studied. Using Design Expert 7.0 software, the soluble solids content and sensory quality of the cooking bone soup were evaluated by factor experiments. From the regression equation, the optimization of technology parameters were obtained： the cooking pressure 0.094MPa, no salt, pH value 8.37.

关 键 词：牛骨 提取工艺 固形物含量 感官评价 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]