鸡骨汤膏调味配方研究与优化

文章将加工下脚料鸡骨制成鸡骨汤膏,对其调味配方进行了研究与优化,并对鸡骨汤膏溶解性能及稳定性进行了测定,保证了产品质量。试验以鸡骨汤中钙、磷、蛋白质、游离氨基酸含量以及感官评分作为评价指标,采用正交试验设计法得到鸡骨汤膏的优化配方为:食盐0.3%、葱粉0.1%、姜粉1.0%、鸡精0.3%;选择的稳定剂为1%的β-糊精。以此配方制备的鸡骨汤膏产品咸味适中,具有浓郁的鸡骨汤香气,口感细腻。

Research and optimization on flavoring ingredients of chicken bone soup paste

This article made processing leftovers chicken bone into paste.Did reserch on the flavoring ingredients and optimization.And the chicken bone soup paste dissolved performance and stability was determined.This guaranteed the product quality.This experiment used calcium,phosphorus,protein,free amino acid content in the chicken bone soup and sensory scores as evaluation indexes,using the method of orthogonal test design,got the optimization formula of chicken bone soup paste.The optimizing formula was salt 0.3%,onion powder 0.1%,ginger powder 1.0%,chicken essence 0.3%;the stabilizer chosen was beta 1% of dextrin.Preparation with this formula of chicken bone soup paste product had moderate salty,rich chicken bone soup aroma and delicate taste.