摘要
以新鲜牛腿骨为原料,采用高压高温法制备高蛋白营养骨汤。以感官评价为指标,通过单因素试验和正交试验,确定了高温高压制备高蛋白营养骨汤的最佳工艺参数为:骨块粒度4cm,料液比1∶4,煮制时间120min,煮制温度145℃,在此条件下高蛋白营养骨汤的感官得分最优。
The fresh beef leg bone was taken as raw material,and high pressure and high temperature method was adopted to make nutritional bone soup with high-protein. The sensory evaluation was taken as index,through single factor experiment and orthogonal experiment,and the optimum technology parameters of nutritional bone soup with high-protein which was prepared by high pressure and high temperature was determined and it was as follows: bone block size was 4 cm,solid-liquid ratio was1∶ 4,boiling time was 120 min and boiling temperature was 145℃,under this condition,the sensory score of nutritional bone soup with high-protein was the best.
作者
孙亚军
束俊霞
赵会
SUN Yajun;SHU Junxia;ZHAO Hui
出处
《肉类工业》
2018年第6期10-13,共4页
Meat Industry
关键词
牛腿骨
煮制
感官评价
工艺优化
beef leg bone
boiling
sensory evaluation
technology optimization