羊骨高汤熬制工艺研究  

Study on the Boiling Technology of Goat Bone Stock

作　　者：黄田田 罗云方 昌超 曾璐[1] 张志旭[3,4] 胡亚平 吴思榆[1] 张伟明 秦丹 HUANG Tiantian;LUO Yunfang;CHANG Chao;ZENG Lu;ZHANG Zhixu;HU Yaping;WU Siyu;ZHANG Weiming;QIN Dan(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Changsha Business and Tourism Vocational and Technical College,Changsha,Hu'nan 410128,China;College of Horticulture and Landscape Architecture,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Laboratory of Sub-health Intervention Technology,National Administration of Traditional Chinese Medicine,Changsha,Hu'nan 410128,China;Hu'nan Key Laboratory of Food Science and Biotechnology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]长沙商贸旅游职业技术学院,湖南长沙410128 [3]湖南农业大学园艺园林学院,湖南长沙410128 [4]国家中医药管理局亚健康干预技术实验室,湖南长沙410128 [5]湖南农业大学食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《农产品加工》2022年第8期43-46,共4页Farm Products Processing

基　　金：2020年度湖南省重点研发计划项目“特色预制包装食品标准化生产技术及其专用调味料研究与产业化示范”(2020NK2020)。

摘　　要：通过正交试验,以羊骨高汤熬制过程中料液比、熬制时间及熬制温度为主要因素,感官评价及氨基酸态氮的含量为评价指标,最终确定羊骨高汤最佳熬制工艺为羊棒骨切分长度5 cm,料液比1∶4,熬制时间6 h,电磁炉设定温度110℃,采用该熬制工艺的羊骨高汤感官评分为92.5分。In order to improve the processing process of bone soup,the boiling process of goat bone high soup was optimized.Through orthogonal test,the liquid ratio,boiling time and temperature were the main factors,the sensory evaluation and amino acid nitrogen content,the best boiling technique of goat bone stock the length was 5 cm,the solid-liqnid was 1∶4,the boiling time was 6 h,induction cooker was 110℃,and the sensory score of sheep bone stock was 92.5 points.

关 键 词：羊骨高汤 熬制工艺 正交试验 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]