鸡肉高蛋白冷冻面条的研制与开发

Research and development of high protein frozen chicken noodle

研究了以鸡胸肉、淀粉和面粉为主要原料,制作鸡肉高蛋白冷冻面条的配方和工艺条件。确定了鸡肉高蛋白冷冻面条的最佳配方为:鸡肉糜45%(其中食盐3%、复合磷酸盐0.5%)、混粉55%(其中木薯淀粉与特制精粉的比例为1∶1.5)、味精0.2%、鸡粉1.0%、蛋清2.0%。100 g煮熟面条中蛋白质含量为7.41%、脂肪含量为0.26%、碳水化合物含量为17.83%、NaCl 0.36%、水分73%。

The recipe and technique of making chicken high protein frozen chicken noodles are introduced. The best recipe of 45 % mixed chicken （including 3 % NaCI, 0.5 % compounding phosphate）, 55% mixed flour （ 1 ： 1.5 of tapioca starch and refining flour）, 0.2% MSG, 1.0% chicken essence and 2.0% egg yolk is confirmed. It is proved that 100 g boiled noodle contains 7.41% protein, 0.26 % fat, 17.83 % carbohydrate, 0.36 % NaCI and 73 % water.