毕继才,平椿源,林泽原,陈卓,李变,高悦悦,张垚

• 1:河南科技学院食品学院
• 2:新乡市预制菜加工与品质控制重点实验室
• 3:陈克明食品股份有限公司

摘要(Abstract)：

鸡汁调味品是一种常见的家庭调味品，但目前市售的鸡汁调味品缺乏统一的标准，风味品质参差不齐，不利于鸡汁调味品的蓬勃发展。文章采用响应面法结合模糊数学对当前市售鸡汁的配方进行优化改进，并且使用固始鸡汤代替传统配方中的水溶液。在进行工厂的验证性实验中得出：当鲜味剂添加量为7.2%,食盐添加量为16%,鸡胸肉茸添加量为6%,鸡肉膏添加量为3%,黄原胶添加量为0.4%,玉米淀粉添加量为3%,胡萝卜素添加量为0.04%,酵母抽提物添加量为1%,琥珀酸二钠添加量为0.1%,白砂糖添加量为5%,鸡油添加量为3%时，鸡汁味道鲜美，回味悠长。文章可为固始鸡汁高汤调味品的工厂化生产提供一定的理论基础。

关键词(KeyWords)： 固始鸡;高汤汁;配方优化;模糊数学;响应面法

Abstract:

Keywords:

基金项目(Foundation): 河南省科技攻关项目(212102110073,232102110131);; 2017年河南科技学院博士启动基金(205010617007);; 2022年度河南科技学院大学生创新创业训练计划项目(2022CX086);; 河南科技学院2023年教师教育课程改革研究项目(2023JSJY17)

作者(Author): 毕继才,平椿源,林泽原,陈卓,李变,高悦悦,张垚

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