凝固型猪骨浓汤调料的研制

Processing of the coagulation-type of bone soup

采用单因素和正交试验设计,确定了凝固型猪骨浓汤加工的最佳工艺条件及其配方。猪骨浓汤最佳浸提参数为蒸煮温度120℃,蒸煮时间1.5 h,凝固型猪骨浓汤最佳配方为:骨水比为1∶1,香辛料(洋葱∶大蒜∶香菜)比为2∶1∶1,大豆磷脂浓度0.7%,以2%琼脂为胶凝剂,稀释倍数为500 mL,其产品具有猪骨独特的风味及丰富的营养。

Through optimizing the process conditions,orthogonal designed experiments,the best formula and process conditions were selected.The best extraction parameters of bone soup is as follows： Cooking temperature 120 ℃,Cooking time 1.5 h.The best formulation got from the orthogonal experiment is as follows： The proportion of bone and water is 1∶1,The proportion of Spice（Onion∶Garlic∶Parsley） is 2∶1∶1,Soybean phospholipid 0.8%,Agar 2%,Dilution Times 500 mL.Not only it has a special mixed flavor of bone soup,but also is good for human health with full nutritions.