Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics

To achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 249 - 259
Main Authors Jiaxin LU, Weizhao REN, Jingnan REN, Huilong DONG, Gang FAN, Jianying WEI, Zhuo WANG, Shengwei HUANG, Qufang WU, Benpeng ZHANG, Xiaoxiao QIU
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
carrot corn rib soup
cold chain logistics
prepared food
process optimization
quality changes
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Summary:To achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen prepared carrot corn rib soup as the research object, simulating the third-party logistics long and short-distance delivery, and self-extraction mode test, analyzing the rate of reheat loss, pH, thiobarbituric acid, volatile saline nitrogen, total bacterial count, E-tongue index, and changes in sensory quality of carrot corn rib soup. The results showed that the optimal simmering process for bone soup as follows: Simmering time of 145 minutes, simmering pressure of 50 kPa, and material-liquid ratio of 1:3, and the best amount of seasoning added (based on 200 g of bone broth) as follows: 1.4 g of salt, 1 g of sugar, and 0.3 g of monosodium glutamate. Under these conditions, the soup had translucent color, fresh and
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024090064