Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the effect of processing technology on chicken soup quality[J]. Science and Technology of Food Industry, 2013, (14): 303-304. DOI: 10.13386/j.issn1002-0306.2013.14.088
Citation: Study on the effect of processing technology on chicken soup quality[J]. Science and Technology of Food Industry, 2013, (14): 303-304. DOI: 10.13386/j.issn1002-0306.2013.14.088
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Study on the effect of processing technology on chicken soup quality

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  • The best processing technology was researched through the single factor experiment with the indicator of crude protein, crude fat and total sugar content in chicken soup.Based on the crude protein content, orthogonal experiment results showed that boil soup temperature 118℃, ratio of material and water 1∶4 (w/v) , boil soup time for 150min was the optimum process.Under the optimum conditions, crude protein content was 9.39g/100mL in chicken soup.
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