动植物生鲜物料对鸡精调味料风味的影响

The Effect of Fresh Animal and Plant Materials on Flavor of Granulated Chicken Bouillon

通过对比使用动植物生鲜原料鸡精和使用脱水动植物原料鸡精的GC-MS风味分析结果得出使用新鲜的动植物生鲜物料对提高鸡精产品的总体风味有很重要的意义。结果显示,使用新鲜鸡肉和蛋液的样品比使用脱水鸡肉粉和蛋粉的样品肉风味挥发性物质含量高,加热生成的杂环类化合物的保留较好,样品具有较好的的肉感和饱满感。使用新鲜小葱和大蒜的样品较使用脱水葱粉和蒜粉的样品含有较高含量的体现葱蒜香气的含硫化合物。小葱和大蒜脱水后,含硫化合物有显著的下降。因此,动植物生鲜物料对鸡精类产品的风味有着非常大的贡献。

By comparing the GC-MS flavor analysis results of granulated chicken bouillon with fresh and dehydrated animal and plant raw materials,it could be concluded that application of fresh animal and plant raw materials had great significance to improve the overall flavor of granulated chicken bouillon products.The results showed that the samples with fresh chicken and egg liquid had higher content of meat volatile substances than those with dehydrated chicken powder and egg powder,and the retention of heterocyclic compounds generated in the heating stage was better.The samples with fresh animal materials had better meat taste and full body taste.The samples with fresh spring onion and garlic contained higher content of sulfur compounds which reflected the signature aroma of spring onion and garlic than those with dehydrated spring onion powder and garlic powder.The sulfur compounds of spring onion and garlic were decreased significantly after dehydration.Therefore,fresh animal and plant materials had great contribution to the flavor of granulated chicken bouillon.