[1]于亚辉.鸡肉酶解产物制备热反应型风味基料的研究[J].中国调味品,2019,(06):60-64.
 Study on Preparation of Heat Reactive Flavor Basic by Chicken Enzymatic Hydrolysis Products[J].CHINA CONDIMENT,2019,(06):60-64.
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鸡肉酶解产物制备热反应型风味基料的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
60-64
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on Preparation of Heat Reactive Flavor Basic by Chicken Enzymatic Hydrolysis Products
作者:
于亚辉
文献标志码:
A
摘要:
采用分布酶解法对鸡肉进行酶解,并以鸡肉酶解液为反应基底,通过热反应制备风味基料。以感官品质为评价指标,通过进行单因素试验和正交试验考察不同因素对基料风味的影响,最后通过验证试验并使用模糊数学感官评价的方法确定最优方案为:反应时间55min、反应温度100、反应Ph6.5、葡萄糖5.5%、半胱氨酸添加量0.03%、甘氨酸添加量1.0%、牛磺酸添加量2.0%。在此条件下制备的风味基料色泽均匀、肉香味突出、浓郁、无异味,整体品质较高。
Abstract:
The chicken meat was subjected to enzymatic hydrolysis by distributed enzymatic hydrolysis, and the chicken alkaline hydrolyzate was used as a reaction substrate to prepare a flavor base by thermal reaction. The sensory quality was used as the evaluation index. The effects of different factors on the flavor of the base were investigated by single factor test and orthogonal test. Finally, the optimal test was determined by verification test and fuzzy mathematics sensory evaluation method: reaction time 55min, reaction temperature 100 ° C, reaction Ph6.5, glucose 5.5%, cysteine addition amount 0.03%, glycine addition amount 1.0%, taurine addition amount 2.0%. The flavor base prepared under these conditions has uniform color, prominent meat flavor, richness, no odor, and high overall quality
更新日期/Last Update: 2019-11-06