摘要
以扬州地产草鸡为原料加工鸡汤,经L9(33)正交试验设计,优选出鸡汤最优烹制工艺为鸡汤原料肉、食盐与水配比50:1:110,先115℃加热20min,后80℃保温80min。将该鸡汤加工成包装制品,经60Coγ射线辐照处理,置于25±1℃条件下做保藏试验,得出鸡汤的适宜辐照剂量为9KGy,保藏期为28d,其细菌总数低于国家标准限量,感官品质良好。
Yangzhou property chicken as raw materials,the L9（3）3 orthogonal experiment was designed to choose the optimal cooking process.Chicken soup was boiled at 115℃ for 20 min followed by incubating at 80℃ for 80 min.Chicken soup was made into packaging products and irradiated at doses of 3,6,9KGy respectively under 25±1℃.The appropriate radiation dose of chicken soup was 9KGy.Chicken soup could be preserved 28d,the quality was sensory and safe,and there is no loss of nutrients.
出处
《中国食物与营养》
2011年第3期48-51,共4页
Food and Nutrition in China
基金
江苏省科技厅农业自主创新基金项目(项目编号:CX(09)627)
关键词
鸡汤
工艺优化
辐照
保藏
chicken soup
process optimization
irradiation
preservation
