| 即食土鸡汤加工工艺的研究 |
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| 引用本文： | 毕宇,周桃英. 即食土鸡汤加工工艺的研究[J]. 现代食品, 2022, 28(3): 74-76 |
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| 作者姓名： | 毕宇 周桃英 |
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| 作者单位： | 黄冈职业技术学院 生物与农业学院,湖北 黄冈 438000 |
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| 基金项目： | 黄冈职业技术学院校级课题“中草药土鸡汤的加工工艺研究”(2020C2012112)。 |
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| 摘 要： | 为延长鸡汤的货架期,通过采用高压高温加工的方式,在进行灭菌的同时,对土鸡汤进行加工处理。本文通过正交试验,选择合适的高压条件,在灭菌的同时保证鸡汤的适口性和营养价值。结果表明,鸡汤水沸20 min时添加2%的食盐,煮沸后装罐并抽真空,在121℃灭菌25 min,其口感最佳,并能保证12个月不发生改变。
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| 关 键 词： | 土鸡汤 高温 食盐 灭菌 |
Research on the Processing Technology of Instant Chicken Soup |
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| BI Yu,ZHOU Taoying. Research on the Processing Technology of Instant Chicken Soup[J]. Modern Food, 2022, 28(3): 74-76 |
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| Authors: | BI Yu ZHOU Taoying |
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| Affiliation: | (School of Biology and Agriculture,Huanggang Polytechnic College,Huanggang 438000,China) |
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| Abstract: | In order to prolong the shelf life of chicken soup,the local chicken soup was sterilized and processed by high-pressure and high-temperature processing.In this paper,through orthogonal test,the appropriate high-pressure conditions are selected to ensure the palatability and nutritional value of chicken soup while sterilizing.The results showed that adding 2%salt when the chicken soup was boiled for 20 min,canning after boiling,vacuuming,and sterilizing at 121℃for 25 min,the taste was the best,and it could be guaranteed to remain unchanged for 12 months. |
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| Keywords: | local chicken soup high-temperature salt sterilization |
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