鸡骨高汤熬煮条件响应面优化  

Optimization of Boiling Conditions of Chicken Bone Stock by Response Surface Methodology

作　　者：曾清清[1] 张立彦[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2014年第1期37-41,共5页The Food Industry

基　　金：2011年广东省教育部产学研结合项目(项目编号:2011B090400189)

摘　　要：以鸡骨架为原料,通过响应面法优化鸡骨高汤熬煮工艺,研究3个因素熬煮温度、熬煮时间和液料比及其交互作用对鸡骨高汤的总氮溶出率及感官评价的影响。确定了鸡骨高汤最佳熬煮工艺条件为:熬煮温度117℃、熬煮时间67 min、液料比3︰1(mL/g)。经验证,在该工艺条件下所得鸡骨高汤总氮溶出率和综合感官评分最高,营养和风味俱佳。Chicken bone was used as raw materials and the boiling conditions of chicken bone stock were optimized by response surface methodology. Effects of boiling temperature, boiling time and liquid-solid ratio on and their interactions on the dissolution ratio of total nitrogen and sensory evaluation of chicken bone stock were studied. The optimum boiling condition was as follows： chicken bone was boiled at 117℃ for 67 min at the liquid-solid ratio of 3 ： 1 （mL/g）. The highest dissolution ratio of total nitrogen and sensory evaluation of chicken bone stock were obtained. At the optimum boiling condition, both the nutrition and flavor of chicken bone stock were the best.

关 键 词：鸡骨高汤 熬煮 总氮溶出率 感官评价 

分 类 号：TS972.11[轻工技术与工程]