一种高蛋白营养骨汤煮制工艺参数的优化

Optimization of the boiling technology parameters of a kind of nutritional bone soup with high-protein

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.