方便药膳鸭架汤加工研究  

Research on the Processing of Convenient Herbal Duck Frame Soup

作　　者：赵永敢[1] 刁静雯 郭明月[1] 李岳桦 代建华 李园园 ZHAO Yong-gan;DIAO Jing-wen;GUO Ming-yue;LI Yue-hua;DAI Jian-hua;LI Yuan-yuan(Luohe Medical College,Luohe 462002,China;Quality Technical Inspection and Testing Center,Luohe 462003,China;Henan Xike Biological Technology Co.,Ltd.,Luohe 462003,China;Luohe Qingshan High-tech Biotechnology Development Co.,Ltd.,Luohe 462003,China)

机构地区：[1]漯河医学高等专科学校,河南漯河462002 [2]漯河市质量技术检验测试中心,河南漯河462003 [3]河南禧科生物科技有限公司,河南漯河462003 [4]漯河市青山高科技生物技术开发有限公司,河南漯河462003

出　　处：《中国调味品》2021年第1期124-127,共4页China Condiment

基　　金：2018年度河南科技厅科技攻关计划项目(182102110323)。

摘　　要：该研究以鸭架骨为原料,配以当归和黄芪等中药材熬制方便药膳鸭架汤。通过单因素试验和正交试验优化了药膳鸭架汤的配方工艺,试验研究结果表明:药膳鸭架汤最佳配方工艺条件为当归黄芪混合物(1∶2)添加量为4.0%,味精添加量为0.6%,食盐添加量为2.0%,煮制时间为65 min时,试验因素影响主次顺序为当归黄芪混合物>煮制时间>食盐添加量>味精添加量,此配方工艺条件下获得的药膳鸭架汤感官评价分值最高,风味浓郁,口感极佳。In this study,duck frame soup with Chinese herbs such as Angelica and Astragalus is prepared.Single-factor experiment and orthogonal experiment design are used to optimize the formula process of herbal duck frame soup.The experimental results show that the optimal process conditions are the mixture of Angelica and Astragalus(1∶2)of 4.0%,monosidum glutamate of 0.6%,salt of 2.0%,cooking time of 65 minutes,the primary and secondary order of influence of experimental factors is mixture of Angelica and Astragalus>cooking time>salt additive amount>monosidum glutamate additive amount.The sensory score of the herbal duck frame soup is the highest under this process,the flavor is strong,and the taste is good.

关 键 词：当归 黄芪 鸭架汤 感官评价 加工 

分 类 号：TS201.1[轻工技术与工程—食品科学]