摘要
在通过美拉德反应制备鸡肉香精的过程中,在反应前或反应后加入鸡汤及酶解鸡脂可以增加鸡肉香精的香气,使其香味更为和谐、饱满。结合电子鼻技术优化反应各参数即美拉德反应温度、反应时间、鸡汤的添加量以及酶解鸡脂的添加量。得到的优化结果为反应温度为100℃,反应时间40 min,鸡汤添加量30%,酶解鸡脂添加量15%,由感官评价与电子鼻分析结果可知,由此可以制作出与添加天然鸡汤风味相近的鸡肉香精。
With the process of the preparation of chicken flavor by Maillard reaction,with the addition of some other substances,a full and harmonious chicken flavor was obtained. The condition of Maillard reaction was op-timized by electronic nose technology. It showed that：the reaction temperature was 100 ℃ reacted for 40 min,added 30 % chicken soup and 15 % chicken fat. By a sensory evaluation and analysis of electronic nose could indicated that through the method could be obtained a similar flavor with adding chicken soup.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期220-224,共5页
Food Research and Development
关键词
电子鼻
鸡肉香精
美拉德反应条件
electronic nose
chicken flavor
conditions of Maillard reaction
