摘要
以鸡骨渣为原料,采用蒸煮与酶解的方法,以汤汁中可溶性固形物的含量为考察指标,研究了工艺条件(鸡骨渣与水的比例、蒸煮温度、蒸煮时间以及酶解条件等)对骨汤得率的影响。试验结果表明,当鸡骨渣与水的比例1∶2,120℃蒸煮2h,复合蛋白酶和风味蛋白酶的混合比例为1∶4,酶用量300mg,酶解温度60℃,酶解4h时,骨汤中可溶性固形物含量最高。
Using chicken bone bits as raw material, the effects of production conditions （such as the ratio of chicken bone bits to water, steaming temperature, steaming time, enzymolysis conditions, etc） on the yield of bone soup were studied with the combined treatment of steaming and enzymolysis, and evaluated by the contents of soluble solid substance in soup. The results showed that the highest content of soluble substance in the bone soup was achieved under following conditions： the ratio of chicken bone bits to water was 1：2, the steaming temperature was 120℃ for 2 h, the dosage of Protamex and Flavorzyme was 300 mg with a mixing ratio of 1：4, and the enzymolysis temperature kept at 60℃ for 4 h.
出处
《中国酿造》
CAS
北大核心
2010年第8期47-51,共5页
China Brewing
基金
仲恺农业工程学院研究生创新基金(H1409007)
关键词
鸡骨渣
酶解
鸡骨汤
chicken bone bits
enzymolysis
chicken bone soup
