鸡汤烹制工艺优化与辐照保藏技术研究  

Optimization Process and Irradiation Preservation of Chicken Soup

作　　者：张敏[1] 徐为民[2] 蒋云升[1] 曹宏 邢亚龙[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏省农业科学院,南京210014 [3]扬州辐照中心,江苏扬州225007

出　　处：《中国食物与营养》2011年第3期48-51,共4页Food and Nutrition in China

基　　金：江苏省科技厅农业自主创新基金项目(项目编号:CX(09)627)

摘　　要：以扬州地产草鸡为原料加工鸡汤,经L9(33)正交试验设计,优选出鸡汤最优烹制工艺为鸡汤原料肉、食盐与水配比50:1:110,先115℃加热20min,后80℃保温80min。将该鸡汤加工成包装制品,经60Coγ射线辐照处理,置于25±1℃条件下做保藏试验,得出鸡汤的适宜辐照剂量为9KGy,保藏期为28d,其细菌总数低于国家标准限量,感官品质良好。Yangzhou property chicken as raw materials,the L9（3）3 orthogonal experiment was designed to choose the optimal cooking process.Chicken soup was boiled at 115℃ for 20 min followed by incubating at 80℃ for 80 min.Chicken soup was made into packaging products and irradiated at doses of 3,6,9KGy respectively under 25±1℃.The appropriate radiation dose of chicken soup was 9KGy.Chicken soup could be preserved 28d,the quality was sensory and safe,and there is no loss of nutrients.

关 键 词：鸡汤 工艺优化 辐照 保藏 

分 类 号：TS972.1[轻工技术与工程]