热加工型烧鸡风味膏状香精的制备
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- 英文论文题名：Production of the Ren-Cooked Chicken Paster Flavor by Heat Processing
- 论文作者：綦艳梅 ; 王晓杰
- 英文论文作者：Qi Yan-mei ; Wang Xiao-jie ; Beijing Weishiyuan Food Technology Co. ; Ltd.
- 年：2016
- 作者机构：北京味食源食品科技有限责任公司;
- 论文关键词：热加工 ; 烧鸡风味 ; 膏状香精
- 英文论文关键词：heat processing ; red-cooked chicken ; paste flavor
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TS264.3
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：11
- 文件大小：1265k
- 原文格式：O
- 会议级别：全国
摘要
随着食品行业的发展,传统食品转型势在必行,肉味香精与餐饮业相结合是目前香精企业发展的主要方向,为继承和发展中国传统饮食文化,使餐饮业与工业化相结合,将人们喜爱的烧鸡风味应用到餐饮业中。本文用鸡肉酶解液制备烧鸡风味膏状香精,确定烧鸡风味膏状香精的配方,各原料添加量分别为鸡肉酶解液70g;葡萄糖5g;酵母抽提物9g;复配氨基酸4.5g;鸡脂油9g;复合辛香料0.9g;加工温度为100℃;加工时间为1h;后期调味调质各原料的添加量为食用盐10g;白砂糖9g;味精4g;柠檬酸0.2g;黄原胶0.2g;变性淀粉1g;蔗糖脂肪酸酯0.75g;头香添加量为2%。在此配方下,得到的烧鸡风味膏状香精香气浓郁,口感饱满,留香持久,产品稳定性好。
With the development of the food industry,traditional food transformation is becoming imperative,meat flavor combined with catering industry is the main direction of development of enterprises at present,in order to inherit and develop Chinese traditional diet culture,make the catering industry combining with industrialization,and also make red-cooked chiken flavor used in the catering industry.Using the hydrolysates of chicken protein to produce the red-cooked chicken paste flavor.The formula was including 70 g enzyme solution liquid,glucose 5 g,yeast extraction 9 g,mixed amino acid 4.5 g,chicken fat 9 g,spice 0.9 g,reaction temperature 100℃,reaction time 1 h.In the late process,common salt was added with 10 g,cane sugar was added with 9 g,monosodium glutamate was added with 4 g,citric acid was added with 0.2 g,xanthan gum was added with 0.2 g,starch was added with 1 g,sucrose ester was added with 0.75 g.The adding propotion of first incense is 2%.Under this formula,we can get the red-cooked chicken paster flavor which is aroma,palateful,fragance lasting and good stability.
With the development of the food industry,traditional food transformation is becoming imperative,meat flavor combined with catering industry is the main direction of development of enterprises at present,in order to inherit and develop Chinese traditional diet culture,make the catering industry combining with industrialization,and also make red-cooked chiken flavor used in the catering industry.Using the hydrolysates of chicken protein to produce the red-cooked chicken paste flavor.The formula was including 70 g enzyme solution liquid,glucose 5 g,yeast extraction 9 g,mixed amino acid 4.5 g,chicken fat 9 g,spice 0.9 g,reaction temperature 100℃,reaction time 1 h.In the late process,common salt was added with 10 g,cane sugar was added with 9 g,monosodium glutamate was added with 4 g,citric acid was added with 0.2 g,xanthan gum was added with 0.2 g,starch was added with 1 g,sucrose ester was added with 0.75 g.The adding propotion of first incense is 2%.Under this formula,we can get the red-cooked chicken paster flavor which is aroma,palateful,fragance lasting and good stability.
引文
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[4]张谦益等.牛肉酶解物制备肉味香精的研究[J].肉类研究,2006(4):25-27
[5]李宏梁等.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]Werkhoff P.Isolation and characterization of volatile sulfur-containing meat flavor components in model systems[J].J Agric Food Chem,1990,38:771-791
[7]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
[8]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
[9]Ruther J,Baiters W.Sulfur-containing furans in commercial meat flavorings[J].Agric Food Chem,1994,42:2254-2259
[10]任静.啤酒废酵母酶解制备氨基酸及鸡肉香精的研究[D].南京:南京林业大学,2010
[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]张谦益等.牛肉酶解物制备肉味香精的研究[J].肉类研究,2006(4):25-27
[5]李宏梁等.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]Werkhoff P.Isolation and characterization of volatile sulfur-containing meat flavor components in model systems[J].J Agric Food Chem,1990,38:771-791
[7]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
[8]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
[9]Ruther J,Baiters W.Sulfur-containing furans in commercial meat flavorings[J].Agric Food Chem,1994,42:2254-2259
[10]任静.啤酒废酵母酶解制备氨基酸及鸡肉香精的研究[D].南京:南京林业大学,2010