Research On Industrialization And Key Technology Of Clear Chicken Broth

In recent years, the development prospects of liquid canned soup is very good. With thedifferentiation of the condiment market it as a kind of liquid seasonings, which has lots ofadvantages: pure taste, fresh, meaty and health, safety, convenience and so on. All of thatmeet the demand of more and more consumers. It represents the consumer’s consumptionpatterns in the next10years. Moreover, more and more consumers to pay attention to foodsafety issues, so the developers want to develop condiments with higher value. It adapts to thenew demand of the market. This thesis research results and conclusions are as follows:1. To get the best chicken recipe, the flavor of different enzyme solution (chicken breastand chicken skeleton) was compared, and the results showed that chicken skeleton was themost appropriate.2. The different time and precipitation of the chicken skeleton’s enzymatic hydrolysiswere compared, the results showed that the enzymolysis with a chicken skeleton andFlavourzyme500MG0.2%(based on the raw material weight), Protamex1.5AU-N/g0.1%(based on the raw material weight) enzymed for2hours, then carried on the maillard reaction,the precipitation and flavor substances of the end product was most suited to the requirementsof chicken broth.3. Chicken recipe was studied. The chicken skeleton as the main raw materialenzymolysis was added salt, sugar, yeast powder and chicken flavor. Then through theanalysis of vertical bag, tinplate cans packaging, stationary type of high temperaturesterilization was suitable for420mL tinplate cans and500mL cooking chicken stock bagswith mouth way, and the best sterilization process under the condition of121℃respectivelywas28min-9min-11min,20min-13min-18min.4. This paper discussed the different packaging materials (tin cans and cooking bags),different loading capacity (500mL and700mL cooking bags), different sterilization methods(static type and rotary), different sterilization time to test the flavor of clear chicken broth andsterilization effects. Results showed that the influence of above factors on the product was notobvious. That holded very good guiding significance for the production and sterilizationprocess.5. According oxidation changes in the commercial sterilization products, the acceleratedaging test was designed. The product was laid up at37℃for90days, sensory evaluation,salinity, lactic acid and pH value changed little, but the amino acid nitrogen decreased by66.67%，the experimental results showed that the canned chicken broth in normal temperature could be keeped1year, the overall quality of change was not obvious, the chicken broth’sstability was good.6. The chicken broth was compared with the market product, and the comparison showedthat the index of NaCl, total acid, total sugar, total solids and Brix was slightly lower thanthe market product; while, the index of pH, amino acid nitrogen, total nitrogen, andprotein was slightly higher than the market product.7. Discussed the quality control specifications of industrialization for the chicken broth.