摘要
以鸡骨架为原料,采用小火慢熬制备清鸡汤,通过单因素试验考察熬制工艺中提取温度、提取时间和料液比对鸡汤中可溶性固形物含量的影响,并通过响应面法建立可溶性固形物含量与提取时间、提取温度及料液比之间的关系。鸡汤熬制的最优工艺条件为:提取温度104.5℃,提取时间2.9 h,液料比1.5:1。通过试验验证该方法得到的鸡汤中可溶性固形物含量为1.60%。
Abstract A boiling process was designedto extract chicken broth in the presentstudy. A series of one-factor experiments were conducted to investigate the effects of extracting temperature, time and solid-liquid ratio on soluble solids level of chicken broth. The relationship of soluble solids versus the three parameters was modeled based on response surface analysis. The optimal chicken broth extracting conditions were identified as boiling at 104.5 ℃ for 2.9 h with 1 solid ： 1.5 water ratio. Consequently, the content of soluble solids of the chicken broth was 1.60%.
出处
《食品工业》
北大核心
2013年第5期106-107,共2页
The Food Industry
关键词
清鸡汤
提取
可溶性固形物含量
响应面法
chicken broth
extracting
soluble solids
response surface methodology
