延边黄牛浓缩骨汤加工工艺优化  

Study on processing of Yanbian yellow cattle concentrated bone soup

作　　者：金国 崔泰花[2] 林石哲 李官浩[2] 

机构地区：[1]延吉市动物卫生监督所,吉林延吉133000 [2]延边大学农学院,吉林延吉133002 [3]珲春市吉兴牧业有限公司,吉林珲春133306

出　　处：《食品与机械》2014年第2期181-183,187,共4页Food and Machinery

基　　金：延边大学横向课题(编号:413090001)

摘　　要：以新鲜延边黄牛牛骨为主要原料,研究牛骨切割角度、浸泡温度、蒸煮时加盐量3个因素对延边黄牛浓缩骨汤质量的影响。以可溶性固形物含量、感官评分为评判指标,通过单因素试验和正交试验得出延边黄牛牛骨汤最佳工艺参数为牛骨切割角度为90°,浸泡温度为30℃,蒸煮时加盐量为0.5%。浸泡温度对骨汤质量影响最大,其次是加盐量,切割角度影响较小。The experiment with fresh yanbian yellow cattle bones as the main raw materials, the effect of the three factors that bone cut- ting angle, soaking temperature and cooking salt content on the qual- ity of Yanbian yellow cattle concentrated bone soup was studied. Tes- ting the soluble solids content, sensory score as evaluation index, de- tected the optimum processing for bone soup by single factor experi- ment and the orthogonal experiment. The optimal conditions were： bone cutting angle 90°, soaking temperature 30 ℃, cooking salt con- tent 0.5 %. The affect order to the quality of the bone soup was soa- king temperature 〉cooking salt content 〉cutting angle.

关 键 词：延边黄牛牛骨 加工工艺 浓缩骨汤 

分 类 号：S823[农业科学—畜牧学]