清炖鸡肉风味膏状香精的制备
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摘要
用鸡肉酶解液制备清炖鸡肉风味膏状香精,确定清炖鸡肉风味膏状香精的配方,各原料添加量分别为鸡肉酶解液70g、还原糖3g、混合氨基酸4.5g、鸡油9g、香辛料1g、食用盐8g、味精3g、白砂糖3g、黄原胶0.4g;加工温度为100℃;加工时间为1h。在此配方下,得到的清炖鸡肉风味膏状香精香气浓郁,口感饱满,留香持久,产品稳定性好。
Using chicken enzymatic hydrolysate to prepare stewed chicken flavor paste essence,the formula of chicken flavor paste essence is determined.The raw materials are chicken enzymatic hydrolysate of 70 g,reducing sugar of 3 g,mixed amino acid of 4.5 g,chicken oil of 9 g,spice of 1 g,edible salt of8 g,monosodium glutamate of 3 g,sugar of 3 g,xanthan gum of 0.4 g,processing temperature of100 ℃,processing time of 1 h.Under such formula,the flavor of stewed chicken flavor paste essence is strong,the taste is full,the fragrance is durable,and the product is stable.
Using chicken enzymatic hydrolysate to prepare stewed chicken flavor paste essence,the formula of chicken flavor paste essence is determined.The raw materials are chicken enzymatic hydrolysate of 70 g,reducing sugar of 3 g,mixed amino acid of 4.5 g,chicken oil of 9 g,spice of 1 g,edible salt of8 g,monosodium glutamate of 3 g,sugar of 3 g,xanthan gum of 0.4 g,processing temperature of100 ℃,processing time of 1 h.Under such formula,the flavor of stewed chicken flavor paste essence is strong,the taste is full,the fragrance is durable,and the product is stable.
引文
[1]艾淑宏.调配型牛肉香精的配制[J].肉类研究,2006(8):22-23.
[2]肖作兵,艾萍,李琼.天然肉味香料和香精制备新工艺研究[J].香料香精化妆品,2002(4):40-42.
[3]宋焕禄,廖国洪.利用鸡肉酶解物/酵母抽提物-美拉德反应产生肉香味化合物的研究[J].食品科学,2001,22(10):83-85.
[4]张谦,臧勇军,吴洪华,等.牛肉酶解物制备肉味香精的研究[J].肉类研究,2006(4):25-28.
[5]李宏梁,马雅鸽.酶法制备肉味香精及其风味调配的研究[J].食品添加剂,2006(9):171-173.
[6]Saikia P,Mahanta P K.Specific fluctuations in the composition of lipoxygenase and glycosidase-generated flavors in some cultivated teas of Assam[J].Journal of Agricultural and Food Chemistry,2002,50(26):7691-7699.
[7]Werkhoff P.Isolation and characterization of volatile sulfurcontaining meat flavor components in model systems[J].J Agric Food Chem,1990,38:771-791.
[8]Takayaki Y.Study of meat volatiles associated with aroma generated in a D-glucose hydrogen sulfide-ammonia model system[J].J Agric Food Chem,1976,24(4):843-846.
[9]Minor L J,Pearson L E,Schwelgert B S.Chicken flavor:the identification of some chemical components and the importance of sulfur compounds in the cooked volatile fraction[J].Food Sci,1965,30:686-694.
[10]Ruther J,Balters W.Sulfur-containing furans in commercial meat flavorings[J].Agric Food Chem,1994,42:2254-2259.
[11]Donald S M.Flavor formation in meat and meat products:a review[J].Food Chem,1998,62(4):415-424.
[2]肖作兵,艾萍,李琼.天然肉味香料和香精制备新工艺研究[J].香料香精化妆品,2002(4):40-42.
[3]宋焕禄,廖国洪.利用鸡肉酶解物/酵母抽提物-美拉德反应产生肉香味化合物的研究[J].食品科学,2001,22(10):83-85.
[4]张谦,臧勇军,吴洪华,等.牛肉酶解物制备肉味香精的研究[J].肉类研究,2006(4):25-28.
[5]李宏梁,马雅鸽.酶法制备肉味香精及其风味调配的研究[J].食品添加剂,2006(9):171-173.
[6]Saikia P,Mahanta P K.Specific fluctuations in the composition of lipoxygenase and glycosidase-generated flavors in some cultivated teas of Assam[J].Journal of Agricultural and Food Chemistry,2002,50(26):7691-7699.
[7]Werkhoff P.Isolation and characterization of volatile sulfurcontaining meat flavor components in model systems[J].J Agric Food Chem,1990,38:771-791.
[8]Takayaki Y.Study of meat volatiles associated with aroma generated in a D-glucose hydrogen sulfide-ammonia model system[J].J Agric Food Chem,1976,24(4):843-846.
[9]Minor L J,Pearson L E,Schwelgert B S.Chicken flavor:the identification of some chemical components and the importance of sulfur compounds in the cooked volatile fraction[J].Food Sci,1965,30:686-694.
[10]Ruther J,Balters W.Sulfur-containing furans in commercial meat flavorings[J].Agric Food Chem,1994,42:2254-2259.
[11]Donald S M.Flavor formation in meat and meat products:a review[J].Food Chem,1998,62(4):415-424.