柳州螺蛳粉汤料高压熬汤工艺的研究  

Study on High Pressure Boiling Technology of Liuzhou Luosifen Soup

作　　者：卿明义 王丽凤 黄海 黄芳婷 叶银凤 高增慧 赖美金 熊建文 QING Mingyi;WANG Lifeng;HUANG Hai;HUANG Fangting;YE Yinfeng;GAO Zenghui;LAIMeijin;XIONG Jianwen(Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,China;Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou River Snails Rice Noodle,Liuzhou 545616,China;Liuzhou Special Food Flavor and Quality Control Research Center of Engineering Technology,Liuzhou 545616,China;Guangxi Meishenyuan Food Technology Group Co.,Ltd.,Liuzhou 545112,China)

机构地区：[1]柳州工学院食品与化学工程学院,广西柳州545616 [2]柳州市螺蛳粉植物源性配料研究重点实验室,广西柳州545616 [3]柳州市特色食品风味与品质控制工程技术研究中心,广西柳州545616 [4]广西美申园食品科技集团有限公司,广西柳州545112

出　　处：《食品安全导刊》2022年第22期116-120,125,共6页China Food Safety Magazine

基　　金：柳州工学院科学基金项目(2021KXJJ01、2021KXJJ02)。

摘　　要：本文以猪筒骨、鸡骨架、石螺为原料,通过单因素及正交试验对螺蛳粉汤料加工原料配比及工艺进行了研究,以感官评价、浓度等为评价指标,确定了以高压方式加工螺蛳粉汤料的最佳工艺参数。结果显示,最佳熬汤液料配比为猪筒骨液料比2.0∶1.0、鸡骨液料比2.5∶1.0、螺蛳液料比1.0∶1.0,最佳工艺条件为压力50 kPa、熬制时间3 h,有效缩短了螺蛳粉汤料熬制时间,通过此工艺加工的螺蛳粉汤料感官评分88.33分,浓度为2.8%,蛋白质含量2.02%。In this paper,pig bone,chicken skeleton and stone snail were used as raw materials.The raw material ratio and processing technology of Liuzhou Luosifen soup were studied by single factor and orthogonal test.Taking sensory evaluation and concentration as evaluation indexes,the optimum process parameters of high pressure processing of Liuzhou Luosifen soup were determined.The results showed that the best ratio of liquid and material for making soup was pig bone liquid and material ratio 2.0∶1.0,chicken bone liquid and material ratio 2.5∶1.0,and snail liquid and material ratio 1.0∶1.0.The best technological conditions were pressure 50 kPa and boiling time 3 h,which effectively shortened the boiling time of snail powder soup.The sensory score of snail powder soup processed by this technology was 88.33 points,the concentration was 2.8%,and the protein content was 2.02%.

关 键 词：螺蛳粉汤 原料配比 工艺 高压 

分 类 号：TS205[轻工技术与工程—食品科学]