胶体磨研磨工艺对鸡精浆料质量的影响  

Effect of Colloid Milling Process on Pulp Quality of Granulated Chicken Bouillon

作　　者：余兆好 YU Zhaohao(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2022年第3期120-124,共5页The Food Industry

摘　　要：采用胶体磨研磨工艺对鸡精中的葱、蒜、鸡肉糜、咖喱粉等生鲜原料和微生物高的原料精细研磨,以浆料细度、菌落总数、大肠菌群为指标,考察投料顺序、研磨时间、保温温度、NaCl添加量对浆料质量的影响,在单因素试验基础上采用正交试验法优化鸡精浆料的胶体磨研磨工艺。结果表明,各影响因素的主次顺序为研磨时间>Na Cl添加量>保温温度,鸡精浆料的胶体磨最佳工艺参数为研磨时间100 s、保温温度60℃、NaCl添加量13%。在此条件下,鸡精浆料细度为2.26%,且菌落总数和大肠菌群检测值均符合设定目标。The colloid milling process was used to finely grind the fresh raw materials and the raw materials with high microorganism used in granulated chicken bouillon,such as onion,garlic,chicken mince and curry powder.The pulp fineness,total number of colonies and coliform group were applied as indicators to study the effects of feeding sequence,grinding time,holding temperature and NaCl addition dosage on pulp quality.Based on the single factor test results,the orthogonal test was applied to optimize the colloid milling process parameters.The results showed that the order of parameters influence was grinding time>Na Cl addition dosage>holding temperature.The optimum parameters of pulp colloid milling process were grinding time 100 s,holding temperature 60℃and NaCl addition dosage 13%.Under this condition,the fineness of pulp was 2.26%,and the total number of colonies and coliform group were controlled within the set targets.

关 键 词：鸡精 浆料细度 菌落总数 大肠菌群 

分 类 号：TS264.23[轻工技术与工程—发酵工程]