浓香型热反应鸡味调味料工艺研究

Study on the Process of Strong Chicken-Flavor Seasoning by Thermal Reaction

重点对美拉德热反应制备浓香型热反应鸡味调味料的工艺进行了研究。热反应鸡味调味料是以新鲜鸡肉为原料,通过生物酶解加入其他调味原料精制而成。富含氨基酸、肽类、多糖等营养成分。本研究将鸡肉中氨基酸与美拉德热反应相结合,利用美拉德反应生香原理,采用正交试验方法和感官评定方法研究了美拉德反应的最佳条件:维生素B10.5%,L-半胱氨酸1.5%,鸡油5%,葡萄糖4%,反应温度105℃,反应时间60min。制作出的热反应鸡味调味料广泛应用于休闲食品、肉制品、速冻食品、餐饮调料等。

Focus on studying the strong chicken-flavor seasoning process through Millard Thermal Reaction. Chicken-flavor seasoning is adopted by Thermal Reaction with fresh chicken as raw material through enzyme solution and refined by adding other seasoning ingredients. It is rich in nutrients such as amino acid, peptide, polysaccharide, etc. This study combines amino acid in chicken with Millard Thermal Reaction, research on the best condition of Millard Reaction by Millard Reaction aroma-producing principle and using orthogonal experiment design and sensory evaluation method. Vitamin B1 of 0.7%, L-cystcine of 1.5%, chicken oil of 3%, glucose of 4%, reaction temperature of 105℃, reaction time of 60 min, the produced thermal reaction chicken-flavor seasoning can be widely used in snack food, meat products, quick-frozen food, catering and so on.