摘要
鸡汁调味品是一种常见的家庭调味品,但目前市售的鸡汁调味品缺乏统一的标准,风味品质参差不齐,不利于鸡汁调味品的蓬勃发展。文章采用响应面法结合模糊数学对当前市售鸡汁的配方进行优化改进,并且使用固始鸡汤代替传统配方中的水溶液。在进行工厂的验证性实验中得出:当鲜味剂添加量为7.2%,食盐添加量为16%,鸡胸肉茸添加量为6%,鸡肉膏添加量为3%,黄原胶添加量为0.4%,玉米淀粉添加量为3%,胡萝卜素添加量为0.04%,酵母抽提物添加量为1%,琥珀酸二钠添加量为0.1%,白砂糖添加量为5%,鸡油添加量为3%时,鸡汁味道鲜美,回味悠长。文章可为固始鸡汁高汤调味品的工厂化生产提供一定的理论基础。
Chicken sauce seasoning is a common household seasoning,but there is a lack of unified standards for commercially available chicken sauce seasoning currently,resulting in uneven flavor and quality,which is not conducive to the vigorous development of chicken sauce seasoning.In this paper,the formula of commercially available chicken sauce is optimized and improved by response surface methodology combined with fuzzy mathematics,and Gushi chicken soup is used to replace the aqueous solution in the traditional formula.In the factory's validation experiment,it is found that when the addition amounts of flavor enhancer,salt,minced chicken breast,chicken paste,xanthan gum,corn starch,carotene,yeast extract,disodium succinate,white granulated sugar and chicken oil are 7.2%,16%,6%,3%,0.4%,3%,0.04%,1%,0.1%,5%,3%respectively,the chicken sauce has delicious taste and long aftertaste.This paper can provide a theoretical foundation for the industrialized production of Gushi chicken sauce stock seasoning.
作者
毕继才
平椿源
林泽原
陈卓
李变
高悦悦
张垚
BI Ji-cai;PING Chun-yuan;LIN Ze-yuan;CHEN Zhuo;LI Bian;GAO Yue-yue;ZHANG Yao(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Xinxiang Key Laboratory of Prepared Dishes Processing and Quality Control,Xinxiang 453003,China;Chen Keming Food Co.,Ltd.,Changsha 410116,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期117-123,165,共8页
China Condiment
基金
河南省科技攻关项目(212102110073,232102110131)
2017年河南科技学院博士启动基金(205010617007)
2022年度河南科技学院大学生创新创业训练计划项目(2022CX086)
河南科技学院2023年教师教育课程改革研究项目(2023JSJY17)。
关键词
固始鸡
高汤汁
配方优化
模糊数学
响应面法
Gushi chicken
soup stock
formula optimization
fuzzy mathematics
response surface methodology
