响应面法优化羊肉方便汤锅所需骨汤熬制工艺研究

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DOI：10.3969/j.issn.1000-9973.2026.01.023

中图分类号：TS251.6 文献标志码：A 文章编号：1000-9973（2026）01-0170-09

Study on Optimization of Boiling Technology of Bone Soup Required for Mutton Instant Soup Pot by Response Surface Method

LI Xue¹，XU Liu-fang¹，LIU Da-yu¹，LI Xiangl* ，SUN Jie¹，XIAO Long-quan1 ， ZHOU Chuang1，ZHU Jiang-jiang²，SUN Hong-qiang³* （1.Key Laboratory of Meat Processing in Sichuan Province，School of Food and Biological Engineering，Chengdu University，Chengdu 61OlO6，China；2. College of Grassland Resources，Southwest Minzu University，Chengdu 610225，China; 3.Sichuan State Investment Modern Agriculture and Husbandry Industry Co.，Ltd.，Chengdu 610094，China）

Abstract： In order to explore the best boiling technology of bone soup required for mutton instant soup pot，with sheep bone combined with pig bone as the raw materials， based on the research on the frezing and crushing technology and boiling method of animal bone，single factor test and response surface test are designed to optimize the preparation technology，so as to obtain the best parameters. The effects of different ratios of animal bone，bone-water ratios，crushing degrees of animal bone and boiling time on the physicochemical quality such as the dissolution rates of amino acid nitrogen，total nitrogen，colagen and total protein in bone soup and the sensory quality are analyzed. The results show that when the mixing ratio of frozen sheep bone and frozen pig bone is 5：5 ，the crushing degree of animal bone is 3 level，being boiled under high pressure for 60min and the bone-water ratio is 1：3 ，the collagen dissolution rate of the prepared concentrated sheep bone soup material reaches （64.35±0.46）% and the sensory score is （81.22±0.45） ）points. In this study，the best preparation technology of sheep bone soup is obtained，and the products under this process have high nutritional value and sensory quality，so as to provide references for the utilization of animal bone and the preparation of bone soup required for instant soup pot.

Key words：mutton instant soup pot； bone soup；technology optimization；response surface test

中国在全球羊肉产业中占据着举足轻重的地位，既是羊肉的主要生产国，又是羊肉的消费大国[1-2]。（剩余12344字）