Optimization of the Production Process of Rice Porridge Boiled With Pig Scapula Enzymolysis Soup

Yingying Wen; Yingmei Tao; Xueping Wen; Lili Ji; Zhongxuan Li

doi:10.62051/ijafsr.v3n1.06

Authors

Yingying Wen
Yingmei Tao
Xueping Wen
Lili Ji
Zhongxuan Li

DOI:

https://doi.org/10.62051/ijafsr.v3n1.06

Keywords:

Pig bone porridge, Process flow, Free amino acid nitrogen, Enzymatic hydrolysis

Abstract

This article uses pig scapula and rice as the main ingredients, with millet as an auxiliary ingredient. After enzymatic hydrolysis of the pig bones with papain, a nutritious and healthy pig bone rice porridge is prepared through high-temperature and high-pressure cooking. Single-factor experiments and orthogonal experiments were employed to optimize the process of making pig bone rice porridge. The study shows that the optimal process for making pig bone rice porridge is as follows: enzymatic hydrolysis of pig scapula for 4 hours, enzyme dosage of 18 g, cooking time of 45 minutes, cooking temperature of 110°C, and a rice-to-water ratio of 20:3. Under these conditions, the resulting pig bone rice porridge has a rich aroma, desirable texture, and a free amino nitrogen content of 0.25 g/100 g, with a sensory evaluation score of 84.5 points. This article provides an additional product option for the instant porridge industry and offers process parameter references for the further development of pig bone rice porridge.

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