药膳风味鸡骨汤粉调味配方研究与优化  

Research and optimization on chicken bone soup powder of medicinal diet taste

作　　者：冯月玲[1] 冉然[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《中国调味品》2012年第1期108-111,共4页China Condiment

摘　　要：鸡骨汤粉是一种新型的方便健康食品,试验运用现代营养学理论,结合我国传统食疗配方和药食两用食材,开发药膳风味鸡骨汤粉,并优化其配方。在鸡骨汤粉的应用研究中,通过预试验确定各辅料均采用粉质的形态添加到鸡骨汤粉中,并进行配比试验,采用正交试验设计优化配方。试验所得的优化配方为:食盐0.5%,当归粉0.5%,黄芪粉0.2%,党参粉0.5%。以此配方调味而得的鸡骨汤粉具有最佳品质。Chicken bone soup powder is a new kind of convenience food. This article used the theory of modern nutriology , combined with traditional formula of medicinal diet material, developed chicken bone soup powder of medicinal diet taste, and researched the optimized formula using the method of orthogonal test design. The optimized formula was. salt 0. 5 %, angelica sinensis powder 0.3%, astragalus mongholicus powder 0.2;, codonopsis pilosula powder 0.5%. Preparation with this formula of chicken bone soup paste product had the best quality.

关 键 词：鸡骨汤粉 药膳 正交设计 优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]