摘要
鸡汤含有丰富的营养物质和功能性成分,属于老少皆宜的汤类产品。本文主要介绍鸡汤的营养成分、风味物质、功效作用、加工工艺和保质技术等方面的研究现状,分析鸡汤产品存在的问题,并展望其产业化发展趋势,为鸡汤产品的研发与生产提供思路。
Chicken soup is a food rich in nutrients and functional ingredients,and is a soup product for all ages.This article mainly introduced the research status of nutrient composition,flavor substances,efficacy,processing technology and quality assurance technology of chicken soup.On this basis,the potential problems which exist in chicken broth products were analyzed.It was prospected about its industrialization development trend,meanwhile it is hoped that this paper can provide ideas for the development and production of chicken broth products.
作者
杨育才
王雪峰
王桂瑛
谷大海
徐志强
范江平
普岳红
刘萍
廖国周
YANG Yu-cai;WANG Xue-feng;WANG Gui-ying;GU Da-hai;XU Zhi-qiang;FAN Jiang-ping;PU Yue-hong;LIU Ping;LIAO Guo-zhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China;Yunnan Taihua Food Co.,Ltd.,Kunming 650217,China)
出处
《食品工业科技》
CAS
北大核心
2019年第7期285-289,295,共6页
Science and Technology of Food Industry
基金
云南省科技计划项目重大科技专项(2016ZA008)
昆明市畜产品加工与质量控制重点实验室(2015-1-A-00563)
关键词
鸡汤
营养
风味
加工工艺
保鲜
chicken soup
nutrition
flavor
processing technology
preservation
