Study On The Production Process Of Chicken Juice And Design Of Plant With An Annual Output Of3000Tons

Chicken Bruillon is a kind of juice compound seasoning, it owns rich flavor and aromaof chicken. As with the characteristics of real materials, authentic, nutrition and health, it isfamiliar with lots of consumers, owns a large market space. This article explores the sensorystate and stability of Chicken Bruillon, and accomplishes the preliminary design of ChickenBruillon plant with an annual output of3,000tons of chicken juice factory.In this paper, the influence of color, taste, flavor, as well as state of stability to the qualityof Chicken Bruillon has been studied. The sensory evaluation results show that products withcolor of bright yellow without excessive, concentrated umami taste, mellow chicken tastewith lingering aftertaste are more likely to be accepted by consumers. Optimum crudematerial ratio of Chicken Bruillon: β-carotene0.04%, xanthan gum0.2%, modified starch3.5%, salt14%, MSG8%, I+G0.4%, chicken cream4.5%, chicken fat2.5%, yeast extract1.5%. The right amount of chicken cream, chicken fat, yeast extract will provide adequatetaste components and directly determines the flavor and grades of Chicken Bruillon.The influence of commonly used emulsifier, thickener and homogeneous processing onthe stability of Chicken Bruillon has been studied. It is shown that the use of emulsifiers cansignificantly improve the stability and texture of Chicken Bruillon and the best conditions are:SE-130.1%, SE-150.1%Tween0.25%, glyceryl monostearate0.2%, homogeneous pressure25MPa, homogeneous temperature70℃. The product was sterilized in the temperature of85℃for20min, in order to ensure commercial sterilization.This paper also deals with the factory layout, workshop layout, product solution,production process, material balance, equipment selection, energy consumption cost andprofit estimates in order to fulfill the design of a Chicken Bruillon plant with an annual outputof3,000tons. The critical control points have been determined according to the analysis resultof production process, and the strict requirements are put forward on the hygienic conditionsof all aspects of production. The production costs and profits are estimated by the result ofmaterial, water, electricity steam and labor’s balance and the feasibility of the construction ofChicken Bruillon plant is also verified. In order to comprehend what this paper tells moreclearly, this design ends with some drawings, such as Plant layout, production workshoplayout, production process flowchart.