[1]刘春娟.一种速食海鲜豚骨汤调味包的研制[J].中国调味品,2019,(02):126-129.
 Development of a instant seasoning bag for seafood and dolphin bone flavoured soup[J].CHINA CONDIMENT,2019,(02):126-129.
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一种速食海鲜豚骨汤调味包的研制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
126-129
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Development of a instant seasoning bag for seafood and dolphin bone flavoured soup
作者:
刘春娟
文献标志码:
A
摘要:
以猪骨白汤和蛤蜊提取物为主要原料,再配以冷冻干燥的肉类和蔬菜,研制了一种食用简便具有豚骨和海鲜独特风味的速食调味包。该调味包由汤包和脱水料包组成,汤包为15克/包,脱水料包为1.5克/包,用适量热水冲泡即可食用,方便快捷。经过正交试验设计确定汤包最优配方为:蛤蜊提取物20%,牛奶40%,猪骨白汤6%,蛋黄粉5,食盐6%,味精6%,鸡粉调味料0.5%,麦芽糊精3%;脱水料包最优配方为:FD鸡蛋片0.5g,FD虾仁0.5g,FD葱花0.1g,FD胡萝卜片0.4g。该产品的开发弥补了市场上此类产品的空白,具有一定的市场前景。
Abstract:
Using white pork bone soup and clam extract as main raw materials, and combined with freeze-dried meat and vegetables, a kind of instant seasoning bag with unique flavor of dolphin bone and seafood was developed. The seasoning bag was consised of soup bag and dehydration bag. The soup bag was 15 g / bag and the dehydration material bag was 1.5 g / bag.It was convenient and quick to brew with hot water.The optimum formula of soup package was determined by orthogonal design: clam extract 20 %, milk 40%, pig bone white soup 6%, egg yolk 5%, salt 6%, monosodium glutamate 6%,chicken powder 0.5% and maltodextrin 3%, and the dehydrated package was FD egg slices 0.5 g, FD shrimp 0.5 g, FD onion 0.1 g and FD carrot slices 0.1 g . The development of this product had made up the blank of this kind of product in the market and has a certain market prospect.
更新日期/Last Update: 2019-03-18