柳州螺蛳粉汤料高压熬汤工艺的研究

Study on High Pressure Boiling Technology of Liuzhou Luosifen Soup

本文以猪筒骨、鸡骨架、石螺为原料,通过单因素及正交试验对螺蛳粉汤料加工原料配比及工艺进行了研究,以感官评价、浓度等为评价指标,确定了以高压方式加工螺蛳粉汤料的最佳工艺参数。结果显示,最佳熬汤液料配比为猪筒骨液料比2.0∶1.0、鸡骨液料比2.5∶1.0、螺蛳液料比1.0∶1.0,最佳工艺条件为压力50 kPa、熬制时间3 h,有效缩短了螺蛳粉汤料熬制时间,通过此工艺加工的螺蛳粉汤料感官评分88.33分,浓度为2.8%,蛋白质含量2.02%。

In this paper,pig bone,chicken skeleton and stone snail were used as raw materials.The raw material ratio and processing technology of Liuzhou Luosifen soup were studied by single factor and orthogonal test.Taking sensory evaluation and concentration as evaluation indexes,the optimum process parameters of high pressure processing of Liuzhou Luosifen soup were determined.The results showed that the best ratio of liquid and material for making soup was pig bone liquid and material ratio 2.0∶1.0,chicken bone liquid and material ratio 2.5∶1.0,and snail liquid and material ratio 1.0∶1.0.The best technological conditions were pressure 50 kPa and boiling time 3 h,which effectively shortened the boiling time of snail powder soup.The sensory score of snail powder soup processed by this technology was 88.33 points,the concentration was 2.8%,and the protein content was 2.02%.