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| 鸡汤烹制工艺优化与辐照保藏技术研究 | |
| 引用本文： | 张敏,徐为民,蒋云升,曹宏,邢亚龙.鸡汤烹制工艺优化与辐照保藏技术研究[J].中国食物与营养,2011,17(3):48-51. |
| 作者姓名： | 张敏 徐为民 蒋云升 曹宏 邢亚龙 |
| 作者单位： | 1. 扬州大学旅游烹饪学院,江苏扬州,225127 2. 江苏省农业科学院,南京,210014 3. 扬州辐照中心,江苏扬州,225007 |
| 基金项目： | 江苏省科技厅农业自主创新基金项目(项目编号:CX(09)627) |
| 摘 要： | 以扬州地产草鸡为原料加工鸡汤,经L9(33)正交试验设计,优选出鸡汤最优烹制工艺为鸡汤原料肉、食盐与水配比50:1:110,先115℃加热20min,后80℃保温80min。将该鸡汤加工成包装制品,经60Coγ射线辐照处理,置于25±1℃条件下做保藏试验,得出鸡汤的适宜辐照剂量为9KGy,保藏期为28d,其细菌总数低于国家标准限量,感官品质良好。 |
| 关 键 词： | 鸡汤 工艺优化 辐照 保藏 |
Optimization Process and Irradiation Preservation of Chicken Soup |
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| ZHANG Min,XU Wei-ming,JIANG Yun-sheng,CAO Hong,XING Ya-long.Optimization Process and Irradiation Preservation of Chicken Soup[J].Food and Nutrition in China,2011,17(3):48-51. | |
| Authors: | ZHANG Min XU Wei-ming JIANG Yun-sheng CAO Hong XING Ya-long |
| Affiliation: | ZHANG Min1,XU Wei-ming2,JIANG Yun-sheng 1,CAO Hong3,XING Ya-long1 (1 Tourism Cuisine Institute,Yangzhou University,Yangzhou 225127,China,2 Jiangsu Academy of Agricultural Sciences,Nanjing 210014,3 Yangzhou Irradiation Center,Yangzhou 225007,China) |
| Abstract: | Yangzhou property chicken as raw materials,the L9（3）3 orthogonal experiment was designed to choose the optimal cooking process.Chicken soup was boiled at 115℃ for 20 min followed by incubating at 80℃ for 80 min.Chicken soup was made into packaging products and irradiated at doses of 3,6,9KGy respectively under 25±1℃.The appropriate radiation dose of chicken soup was 9KGy.Chicken soup could be preserved 28d,the quality was sensory and safe,and there is no loss of nutrients. |
| Keywords: | chicken soup process optimization irradiation preservation |
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