摘要:本课题采用冷冻鸡骨架材料，从原辅料、不同加工流程和稳定剂的添加量三个方面着手，探究其对即食型徐州饣它汤品质的影响，以得到方便饣它汤产品的最佳营养型配方及工艺，从而为饣它汤的工业化开发与生产提供理论依据。

　　　鸡骨汤酶解工艺的主要影响因素：蛋白酶种类、时间、温度、加酶量和底物浓度，从以上单因素着手，全面综合水解度和感官等指标，最终采用正交实验优化酶解条件。经验证，最佳酶解工艺条件为：碱性蛋白酶与鸡骨泥的质量比5%，鸡骨泥与溶液比7%，温度50℃，在酶解过程中无须调节pH值，时间2h。 

　　　经过比较确定最优饣它汤制作流程为：鸡骨、青麦仁→加大料、葱、调味品、熬制3h→弃去鸡骨架过滤→加香油→胶体磨→鸡骨浓汤→真空浓缩→干燥→淀粉，胶体→真空包装。

　　　最后，在稳定剂的含量固定在1%的基础上对淀粉的品种及其添加量进行确定。经试验比较，得出最优选择为预糊化淀粉，添加量为5%。

　　　最终对制作出来的成品进行色泽、稳定性、速溶性等试验，为深入开发方便饣它汤提供理论支持。

关键词  饣它汤；方便汤料；酶解；鸡骨架

Abstract:The research mainly aimed at the development of a chicken bone soup product that composed of an ideal ingredient with an optimized processing condition. The frozen chicken bone was used as the raw material, and other additives including stabilizer was added.

　　　Using orthogonal design, the optimum enzymatic hydrolysis process was obtained with hydrolysis degree as indicator. The optimum enzymatic hydrolysis condition of chicken bone soup is: alkali protease, enzyme concentration 5%, substrate concentration 7%, reaction time 2 h, and temperature 50°C. 

　　　The optimal Sha soup production process was as follows: chicken, green wheat kernels → increase the material, onions, spices, stewed 3h → abandoned to the chicken skeleton filtration → colloid plus sesame oil → chicken soup → vacuum concentration → drying → starch, colloidal → vacuum packaging. 

　　　On the choice of starch, the first fixed-stabilizer content of 1% was added to determine varieties and amount of the starch. The experiment showed that the optimal choice of 5% pre-gelatinized starch as the optimal formula to its content.

　　　Tested finished last on the stability test of the instant, color and microscopic surface observation, provide theoretical support for a period of deep processing of the development of convenient sha soup.

Keywords  Sha soup  Instant soup  Enzymatic hydrolysis  Chicken bone