CAJ | 학술논문

对微波干燥法生产纯鸡粉的工艺进行了研究分析。用单因素实验和正交实验确定生产纯鸡肉粉的最佳工艺条件为生物酶添加量0．6％，提取温度120℃，提取时间2 h，料水比1∶1，均质3次。微波干燥时开启36个微波源，物料厚度控制在2～3 mm ，进料速度调节为2 cm／s。生产出的纯鸡肉粉鸡味纯正，口感醇厚，头香浓郁，蛋白质含量高，含水量低，保质期时间长，能够适应实际工业化生产。
대미파간조법생산순계분적공예진행료연구분석。용단인소실험화정교실험학정생산순계육분적최가공예조건위생물매첨가량0．6％，제취온도120℃，제취시간2 h，료수비1∶1，균질3차。미파간조시개계36개미파원，물료후도공제재2～3 mm ，진료속도조절위2 cm／s。생산출적순계육분계미순정，구감순후，두향농욱，단백질함량고，함수량저，보질기시간장，능구괄응실제공업화생산。
The microwave drying production process of pure chicken powder is studied in the paper. The optimal technology is determined by single factor experiment and orthogonal experiment.The result shows that the additive amount of bio-enzyme is 0.6%,the extracting temperature is 120 ℃, the extracting time is 2 h,the proportion of material-water is 1∶1 ,and the times of homogenate is 3 . Open 36 microwave sources,the material thickness control in 2~3 mm,the speed of material is adjusted to 2 cm/s.Under the above conditions,the pure chicken powder with pure and full-bodied flavor of chick,high content of protein,low moisture content and long shelf life can meet the actual industrial production.