利用微波干燥法制备高品质纯鸡粉方法研究

摘要

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。%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.