摘要：本课题旨在研究出制作方便皮蛋瘦肉粥的工艺，分析其营养成分。首先优化酶解条件，测定水解度和可溶性蛋白含量，确定酶解为最佳工艺。在此基础上再研究出制作皮蛋瘦肉粥的配方，为方便化皮蛋瘦肉粥的开发与生产提供科学依据。

　　　探究了加酶量、时间、酶种类、底物浓度、温度和pH对鸡骨汤酶解工艺的影响。综合考虑水解度和感官等指标，采用正交实验设计进行酶解条件的优化，优化的骨汤酶解最佳工艺条件为：碱性蛋白酶5%，底物浓度25%，温度40℃，在酶解过程中无须调节pH值，时间是2h。在这个条件下制备鸡骨汤酶解产物可溶性蛋白含量可以达到20.4%。

　　　酶解可以对鸡骨泥里的营养成分溶出起到促进作用。本实验通过酶解鸡汤，对其中的pH值、可溶性蛋白含量进行测定，再做感官评定。

　　　研究了皮蛋瘦肉粥的制作配方，通过单因素实验和响应面优化得到最优配方：食盐0.3％、味精0.1％、固液比1:10。皮蛋瘦肉粥的制作工艺：鸡骨泥煮汤170min→用四层纱布过滤掉鸡骨泥→酶解鸡骨泥→优化酶解工艺→将大米加入鸡汤中大火煮沸→小火20分钟→加入食盐、味精→包装→杀菌。

关键词 皮蛋瘦肉粥；酶解；鸡骨架

Abstract：The purpose of this project is to developed the production process convenient preserved egg lean meat gruel, to analyze the nutritional content of. First, to optimize the hydrolysis conditions, the determination of the degree of hydrolysis and soluble protein content, enzymatic hydrolysis for the best technology. On this basis the recipe developed production preserved egg lean meat gruel, for convenience of preserved egg lean meat gruel development and production to provide a scientific basis.

　　　To explore the effect of hydrolysis of chicken soup enzyme amount, time, enzyme species, substrate concentration, temperature and pH. Considering the degree of hydrolysis and the sensory index, orthogonal experiment design was used to optimize the enzymatic hydrolysis conditions, bone soup enzyme optimization solution of the optimum conditions were: the alkaline protease 5%, substrate concentration 25%, temperature 40℃, without adjusting the pH value in the enzymatic hydrolysis process, the time is 2h. Preparation of chicken soup enzymatic hydrolysis of soluble protein content of product can reach 20.4% under this condition.

　　　Enzymatic dissolution of chicken mud nutrients play a role in promoting. This experiment the hydrolysis of chicken soup, wherein the pH value, the content of soluble protein were measured, and doing sensory evaluation.

　　　Making recipe, to study Preserved egg lean meat gruel the optimal formula: salt 0.3%, monosodium glutamate 0.1% through the single factor experiment and the response surface optimization, solid-liquid ratio of 1:10. The craftsmanship of preserved egg lean meat gruel: 170min → with four layers of gauze to filter out the chicken bone mud → enzymolysis chicken bone mud → the to optimize enzymatic process → Add the rice to the fire boiled chicken soup → small fire 20 minutes → chicken bone mud soup salt, MSG → packaging and sterilization.

Keywords  Preserved egg lean meat gruel  Enzymatic  Chicken skeleton