摘要
以鸡骨为原料,研究不同干燥方式对鸡骨汤粉品质的影响。以鸡骨汤粉冲调出的鸡骨汤中蛋白质、游离氨基酸、钙和磷的含量为理化检验指标,感官评价综合得分以及通过层次分析法确定的综合指标为鸡骨汤粉品质的评价指标,通过对不同干燥方式对鸡骨汤粉品质的影响研究,得出间歇式微波干燥对鸡骨汤粉冲调出的鸡骨汤品质最好,其次为热风干燥,最后为连续式微波干燥。
The current study was undertaken to investigate the influence of different drying methods on the contents of protein,free amino acids,calcium and phosphorus and sensory evaluation score of chicken bone soup powder as well as their weighted mean score determined through analytic hierarchy process（AHP） analysis.Intermittent microwave drying was found to provide chicken bone soup powder with the best quality,followed by hot-air drying and continuous microwave drying.
出处
《肉类研究》
2011年第8期26-30,共5页
Meat Research
