| 鸡汤的研究现状及展望 |
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| 引用本文： | 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. 鸡汤的研究现状及展望[J]. 食品工业科技, 2019, 40(7): 285-289,295. DOI: 10.13386/j.issn1002-0306.2019.07.049 |
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| 作者姓名： | 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 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院, 云南昆明 650201;2. 云南农业大学云南省畜产品加工工程技术研究中心, 云南昆明 650201;3. 云南泰华食品有限公司, 云南昆明 650217 |
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| 基金项目： | 昆明市畜产品加工与质量控制重点实验室(2015-1-A-00563)。云南省科技计划项目重大科技专项(2016ZA008) |
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| 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。
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| 关 键 词： | 鸡汤 营养 风味 加工工艺 保鲜 |
| 收稿时间： | 2018-07-17 |
Research Status and Development Trend of Chicken Soup |
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| 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. Research Status and Development Trend of Chicken Soup[J]. Science and Technology of Food Industry, 2019, 40(7): 285-289,295. DOI: 10.13386/j.issn1002-0306.2019.07.049 |
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| Authors: | 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 |
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| Affiliation: | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China;3. Yunnan Taihua Food Co., Ltd., Kunming 650217, China |
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| Abstract: | 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. |
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| Keywords: | chicken soup nutrition flavor processing technology preservation |
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