In order to shorten the cooking time of chicken soup and save energy, response surface analysis was used to obtain the best cooking process parameters based on sensory evaluation and soluble solids and soluble protein. The optimum cooking time, temperature and pressure which were determined by single factor experiments. The response surface analysis results showed that the optimal cooking parameters were: cooking 53 min at 113 ℃ and 0.19 MPa. The sensory score was 8.42, soluble solids was 2.97% and soluble protein was 16.26 mg/mL, all were close to the predicted values.
HAN Hui
,
HE Zhi-fei
,
HU Dai-fang
,
ZHANG Chen-xi
,
LI Hong-jun
,
LI Ying-yue
. Optimization of high-pressure instant chicken soup processing by response surface methodology[J]. Food and Fermentation Industries, 2018
, 44(11)
: 266
-272
.
DOI: 10.13995/j.cnki.11-1802/ts.016889
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