CAJ | 학술논문

探究甲鱼鸡汤的加工工艺参数。方法：以甲鱼和土鸡为主要原料，以汤中粗蛋白含量和感官评分值为评价指标，通过单因素试验和正交试验优化甲鱼鸡汤的加工工艺条件，并对汤中的氨基酸、脂肪酸组成进行了分析。结果：甲鱼鸡汤新型加工工艺的最佳工艺条件为高压时间30min，保温温度80℃，保温时间20min，在此条件下，汤中的粗蛋白含量达到1883．27mg／100mL，感官评分为85．6；汤中一共含有17种氨基酸和17种脂肪酸，味道鲜美、营养价值高。
탐구갑어계탕적가공공예삼수。방법：이갑어화토계위주요원료，이탕중조단백함량화감관평분치위평개지표，통과단인소시험화정교시험우화갑어계탕적가공공예조건，병대탕중적안기산、지방산조성진행료분석。결과：갑어계탕신형가공공예적최가공예조건위고압시간30min，보온온도80℃，보온시간20min，재차조건하，탕중적조단백함량체도1883．27mg／100mL，감관평분위85．6；탕중일공함유17충안기산화17충지방산，미도선미、영양개치고。
The processing technology parameters of soft-shelled turtle and chicken soup were ex?plored. The soft-shelled turtle and chicken were taken as the main materials. The crude protein content and sensory evaluation were taken as assessment indicators. The processing conditions of soft-shelled turtle and chicken soup were optimized by the single factor experiment and orthogonal experiment. And Amino acids and Fatty acids in the soup were analyzed. The results showed that the new processing conditions for soft - shelled turtle and chicken soup were treating with high pressure for 30 min and holding temperature at 80℃ for 20min. Under this condition, the crude protein content was 1883. 27 mg/100mL, and sensory score was 85. 6, and there were 17 kinds of amino acids and 17 kinds of fatty acids in the soup. The soup was delicious and of high nutritional value.