摘要
对纯鸡肉粉的生产工艺进行了研究。利用正交实验确定生产纯鸡肉粉的最佳工艺条件为:提取温度125℃,提取时间2h,料水比1:1,均质2次。生产出的纯鸡肉粉鸡味纯正,口感醇厚,蛋白质含量高,是一种应用领域广泛的高品质食品配料。
The production process of pure chicken powder was studied in the paper.The optimal technology was determined by orthogonal experiment.The result showed that the extracting temperature was 125 ℃,the extracting time was 2 h,the proportion of material-water was 1：1,and the times of homogenate was twice.The pure chicken powder with sterling and full-bodied flavor of chick and high content of protein,was produced through the above-mentioned conditions.It is a kind of high quality food ingredient in a wide range of areas.
出处
《食品科技》
CAS
北大核心
2012年第4期262-264,共3页
Food Science and Technology
关键词
纯鸡肉粉
水相抽提
均质
工艺
pure chicken powder
extracting with water
homogenate
process
