新型牛骨汤工艺技术研究
|
摘要
以牛骨为原料,研究牛骨汤饮料的加工工艺和配方,开发出骨白汤、骨清汤两种饮料。采用常压分步熬制技术,并在牛骨泥中按照适当的比例添加鸡骨架、鸭骨架和牛肚以及料酒、食醋和牛奶等,熬制出风味鲜美、色泽乳白的骨白汤饮料。在白汤饮料的基础上酶解,经过正交试验分析,得出最优酶解条件:酶比(风味酶∶复合酶)1∶2(质量比),酶量1.2%,pH5.5,反应时间1 h,酶解温度53℃。酶解结束后于90℃条件下灭酶10 min,离心得到下层清液,经10倍稀释,添加0.7%食盐、0.05%味精和0.005%I+G后,冷却、灌装、杀菌,可得到风味浓香、清澈透明的牛骨清汤饮料。
The processing technology and formula of bovine bone soup were researched, and two kinds of bone soup drinks were developed. The chicken skeleton, duck skeleton, tripe, cooking wine, vinegar, milk and so on were added in bone mud in accordance with appropriate proportion, using step-by-step boiling technology under atmospheric pressure. As a consequence, delicious and milky white bone soup drink was boiled. The optimal enzymatic hydrolysis conditions were obtained according to orthogonal test. It was shown that the quality ratio(flavourzyme: compound enzyme) being 1 ∶ 2, 1.2 % enzyme, pH 5.5, reaction time 1h and 53 ℃ was the best enzymatic hydrolysis condition. The enzyme was inactivated under 90 ℃ within 10 min after enzymatic hydrolysis. Then, the supernatant were received using centrifugation, and diluted 10-fold. After that, 0.7 %sodium chloride, 0.05 % sodium glutamate and 0.005 % I + G were added in the dilution supernatant. At last, a clear and transparent bone broth was manufactured according to cooling, filling and sterilization.
The processing technology and formula of bovine bone soup were researched, and two kinds of bone soup drinks were developed. The chicken skeleton, duck skeleton, tripe, cooking wine, vinegar, milk and so on were added in bone mud in accordance with appropriate proportion, using step-by-step boiling technology under atmospheric pressure. As a consequence, delicious and milky white bone soup drink was boiled. The optimal enzymatic hydrolysis conditions were obtained according to orthogonal test. It was shown that the quality ratio(flavourzyme: compound enzyme) being 1 ∶ 2, 1.2 % enzyme, pH 5.5, reaction time 1h and 53 ℃ was the best enzymatic hydrolysis condition. The enzyme was inactivated under 90 ℃ within 10 min after enzymatic hydrolysis. Then, the supernatant were received using centrifugation, and diluted 10-fold. After that, 0.7 %sodium chloride, 0.05 % sodium glutamate and 0.005 % I + G were added in the dilution supernatant. At last, a clear and transparent bone broth was manufactured according to cooling, filling and sterilization.
引文
[1]孙蓓,王龙刚.畜禽骨的综合利用现状及发展前景[J].中国调味品,2011,36(4):1
[2]赵霞,马丽珍.酶解利用骨蛋白的研究进展[J].肉类工业,2003,266(6):32-36
[3]王芳,马丽珍,孙卫青.骨食品开发研究前景广阔[J].肉类工业,2001(1):43-44
[4]尚一平.骨的营养价值及在灌肠生产中的应用[J].肉类工业,2007(1):14-16
[5]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003:2
[6]刘兴友,刁有祥.食品理化检验学[M].2版.北京:中国农业大学出版社,2008:6
[2]赵霞,马丽珍.酶解利用骨蛋白的研究进展[J].肉类工业,2003,266(6):32-36
[3]王芳,马丽珍,孙卫青.骨食品开发研究前景广阔[J].肉类工业,2001(1):43-44
[4]尚一平.骨的营养价值及在灌肠生产中的应用[J].肉类工业,2007(1):14-16
[5]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003:2
[6]刘兴友,刁有祥.食品理化检验学[M].2版.北京:中国农业大学出版社,2008:6