鸡脂控制氧化-热反应制备鸡肉香精

Preparation of Chicken Flavor by Controlled Oxidation of Chicken Fat Combining with Maillard Thermal Reaction

以过氧化值、茴香胺值和酸值表征鸡脂氧化状态，通过正交实验研究了氧化温度、氧化时间、空气流速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鸡脂氧化较优工艺：氧化温度120℃、氧化时间2h、空气流速0．025m^3／（h·100g脂肪）。热反应条件固定为加热温度110℃：时间40min（氧化鸡脂）：1％，感官评价了各氧化鸡脂的热反应产物气味特征，确定了鸡脂控制氧化-热反应制备鸡肉香精的氧化鸡脂工艺指标：过氧化值200-600mmol氧／kg脂肪，茴香胺值105-330，酸值〈4．7mg KOH／g脂肪。

By means of orthogonal experimental design method, factors of temperature, time and air flow rate on the oxidization of chicken fat were investigated with its oxidized state indicated by peroxide value （P. V. ）, p-anisidine value （p-A. V ） and acid value （A. V. ）. The optimum oxidization conditions found were：temperature 120℃, time 2 h and air flow rate 0. 025 m^3/h. 100g fat. Under the Maillard process of heating at 110℃ for 40 min with 1% oxidized fat added in the designed formulation, chicken fats in different oxidized state were evaluated by odors of their Maillard product. It was proved that in preparation of chicken flavor the optimal parameters of oxidized chicken fat were P.V.=200-600 mmol oxygen/kg fat,p-A. V.=105-330 and A. V. 〈4.7 mg KOH/g·fat.