摘要
通过正交试验和单因素实验研究牛脂控制氧化的规律和以制备肉味香精前体物为目的的较优化工艺条件。以过氧化值、茴香胺值和酸值表征油脂的氧化状态。牛脂控制氧化的较优化工艺条件是:反应温度140℃,反应时间3h,抗氧化剂VE的用量0.01%,空气流速0.018～0.035m3/h·100g脂肪。这样,可以为下一步热反应制备肉味香精提供风味前驱体和肉的特征风味。
The rule and optimal processing condition of tallow oxidized control were discussed by means of designing orthogonal experiments and some single factor experiments. Oxidized state of tallow was assayed by peroxide value, p-anisidine value and acid value. The optimal processing conditions were: temperature 140℃, time 3h, dosage of VE 0.01% and velocity of the air flow 0.018～0.035m3/h per 100g tallow. Thus, specific meaty aroma could be provided with the oxidized tallow as precursors in the followed Maillard reaction for the preparation of beef flavour.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期133-136,共4页
Food Science
基金
北京市自然科学基金项目
北京市教育委员会科技发展计划重点项目(KZ200310005005)
关键词
牛脂
控制氧化
肉味香精
tallow
controlled oxidation
beef flavour
