摘要
实验的目的是以过氧化值和酸值表征鸡脂氧化状态,通过实验研究了氧化温度、氧化时间等因素对鸡脂控制氧化的影响,确定了以制备肉味香精前体物为目标的氧化鸡脂的较优工艺:氧化温度120℃、氧化时间2 h。热反应条件固定为加热温度110℃,时间40 min,w(氧化鸡脂)=1%,感官评价了各氧化鸡脂在各热反应条件下产物气味特征,通过感官评价和正交实验确定了热反应制备鸡肉香精的最佳配方:木糖2.8 g,L-半胱氨酸1 g,水20 g,葡萄糖1.2 g。
This research was aiming to show the state of chicken fat oxidation by Peroxide value and acid value,gain a best condition of chicken fat oxidation. By doing a research on oxidation temperature, and time, temperature 120 ℃, oxidized time 2 h. Thermad reaction condition ： temperature 110 ℃ , 40 min, wloxidized chicken fat=1%, the sense organ has appraised each oxidized chicken fat under various thermal responses condition the product smell characteristic, has determined the thermal response preparation chicken essence best formula through the sense organ appraisal and the orthogonal experiment： xylose 2.8 g, L-cysteine 1 g, water 20 g, glucose 1.2 g.
出处
《中国调味品》
CAS
北大核心
2008年第12期53-56,共4页
China Condiment
关键词
鸡脂
控制氧化
热反应
鸡肉香精
chicken fat
control oxidation
thermal response
chicken essence
