鸡汤加工工艺研究进展  

Research Progress of Chicken Soup Processing Technology

作　　者：孙新生[1] 杨凌寒[1] SUN Xinsheng;YANG Linghan(Patent Examination Cooperation(Jiangsu)Center of the Patent Office,Suzhou 215163,China)

机构地区：[1]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215163

出　　处：《现代食品》2023年第13期18-21,共4页Modern Food

摘　　要：鸡汤是一道味道鲜美、营养丰富的传统美食,随着食品技术的发展和消费者对鸡汤要求的提高,传统鸡汤工艺已经不适应现代需求。本文总结了影响鸡汤风味与滋味的影响因素,梳理了近几年鸡汤加工工艺的研究进展,以推动鸡汤加工工艺的创新和发展,进而满足人们不断升级的消费需求。Chicken soup is a delicious and nutritious traditional delicacy.With the development of food technology and the improvement of consumers’requirements for chicken soup,the traditional chicken soup process is no longer adapted to modern needs.This paper summarizes the influencing factors that affect the flavor and taste of chicken soup,and compiles the research progress of chicken soup processing technology in recent years,in order to promote the innovation and development of chicken soup processing technology,and then meet people’s constantly upgrading consumer demand.

关 键 词：鸡汤 加工工艺 风味 滋味 

分 类 号：TS971[轻工技术与工程]