[1]赵永敢,刁静雯,郭月明,等.方便药膳鸭架汤加工研究[J].中国调味品,2021,46(1):124-127.
　Research progress of convenient herbal duck frame soup[J].CHINA CONDIMENT,2021,46(1):124-127.
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方便药膳鸭架汤加工研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
124-127
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Research progress of convenient herbal duck frame soup
作者:
赵永敢; 刁静雯; 郭月明; 李岳桦; 代建华; 李园园
文献标志码:
A
摘要:
研究以鸭架骨为原料，配以当归和黄芪等中药材熬制方便药膳鸭架汤。通过单因素试验和正交试验优化了药膳鸭架汤配方工艺，试验研究结果表明：药膳鸭架汤最佳配方工艺条件是，当归黄芪混合物（1：2）添加量4.0%，味精添加量0.6%，食盐添加量2.0%，煮制时间65min，试验因素影响主次顺序为当归黄芪混合物＞煮制时间＞食盐添加量＞味精添加量，此配方工艺条件下获得的药膳鸭架汤感官评价分值最高，风味浓郁，口感极佳。
Abstract:
In this study, duck frame soup with Chinese herbs such as angelica and astragalus was prepared. One-factor-at-a-time and orthogonal array design methods were employed in conjunction to optimize the cooking condition of herbal duck frame soup. The experimental results showed that the optimal process conditions were mixture of angelica and astragalus 4.0%, monosidum glutamate 0.6%, salt 2.0%, cooking time 65 minutes , the primary and secondary order of influence of test factors is mixture of angelica and Astragalus＞cooking time＞salt＞monosidum glutamate . The sensory score of the herbal duck frame soup was the highest under this process
更新日期/Last Update: 2021-01-22