鸡油氧化制备热反应鸡肉味香精的工业条件研究

Study on Industrial Conditions of Preparation of Chicken Flavor Using Mailard Reaction and Fat Controlled Oxidation

以豆粕和鸡肉为原料,利用Mailard反应技术和脂肪控制氧化技术制备鸡肉味香精,系统研究了鸡肉蛋白及大豆蛋白水解反应、鸡油控制氧化反应以及Mailard反应的实验室最佳反应条件,并在工业生产中验证.实验所得鸡油氧化较佳反应条件为:温度130℃,时间2 h,空气流速为每100 g油0.15 m3/h;美拉德反应条件为:温度90℃,pH 8.0,时间120 min.

The preparation of chicken flavor using the mailard reaction and fat controlled oxidization was studied.Defatted soybean and chicken meat were used as raw materials.The optimum laboratory reaction conditions of protein hydrolysis,chicken fat controlled oxidation and mailard reaction were studied,and tested in the factory.The chicken fat obtained under the best condition：temperature 130 ℃,time 2 h,air velocity 0.15 m^3/h in 100 grams oil.The optimum reaction conditions for Mailard reaction：temperature 90 ℃,pH 8.0,time 120 min.