共查询到17条相似文献,搜索用时 62 毫秒
1.
2.
3.
4.
5.
6.
为解决盐焗鸡多次卤制后卤汁的回收利用问题,采用动物复合蛋白酶对卤制7次后的盐焗鸡卤汁进行酶解。考察了酶用量、酶解温度、酶解时间和pH等因素对盐焗鸡卤汁酶解效果的影响,通过响应面法对酶解工艺进行优化,并分析了水解后卤汁中的氨基酸组成。结果表明:酶法水解盐焗鸡卤汁最优工艺条件为酶用量12000 U,酶解温度48 ℃,酶解时间6 h,pH7.6,此条件下卤汁水解度为14.73%。酶解后卤汁中游离氨基酸种类达到30种,主要包含有8种人体必需氨基酸、鲜味氨基酸和药效氨基酸。与酶解前相比,新增氨基酸5种,氨基酸总量增加了3.67倍,必需氨基酸含量增加了9.56倍。丰富了卤汁水解液的氨基酸组成,为其回收利用提供了基础。 相似文献
7.
以工业生产盐焗鸡的副产物--辣味鸡油为原料,研究乙醇提取辣椒素工艺。结果表明:辣椒素的最佳提取条件为以95%乙醇作为提取溶剂,70℃提取3h,料液比1:3(g/mL);一次提取的提取率可达51.44%,一次提取无法将辣味鸡油中的辣椒素提取完全,需要经过多次提取。通过方差分析,对提取率影响因素从大到小依次为:乙醇体积分数>温度>时间>料液比。 相似文献
8.
9.
10.
为了探讨盐焗鸡微波干燥过程中水分变化规律,通过测定盐焗鸡在不同微波功率条件下的干燥水分比(moisture ratio,MR)和温度变化,并与国内外常用的10 种干燥数学模型进行拟合,结合模型的相关系数(R2)、均方根误差(root mean square error,RMSE)以及卡方(χ2)对模型拟合优劣进行评判,从而确定出最佳的干燥模型。结果表明:Wang and Singh模型能够很好地反映盐焗鸡的微波干燥规律。 相似文献
11.
从魔芋精粉水膨化处理的特点出发,认为采用体积膨胀比作为其膨化处理的膨化度指标是合适的和可行的,并利用体积相似理论设计了测定魔芋精粉膨化溶胶体积的简便方法,是研究魔芋精粉膨化特性的基础。 相似文献
12.
13.
腌笃鲜是苏浙沪长三角地区在春季春笋上市时非常喜欢的时令家常汤肴,几乎是家家经常食用的桌上之菜,同时也是许多餐馆的招牌菜.但在家里烧煮比较麻烦,需要慢火煮2h以上,并且春笋上市的时间很短,一般只能维持约一个月时间,而全年的其它时间只能想念它的美味.根据腌笃鲜的特点运用现代制作工艺,使腌笃鲜能够一年四季品尝且食用方便.下面介绍真空包装腌笃鲜的制作工艺. 相似文献
14.
15.
By-products from herbs essential oil production as ingredient in marinade for turkey thighs 总被引:1,自引:0,他引:1
Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat. Lipid oxidation after marinating, cooking and chill storage (warmed over flavour, WOF) was assessed by thiobarbituric acid-reactive substances (TBARS), GC-MS and sensory judgement on marinated and untreated meat. Results showed that marinating with herb decoctions, which exerted antioxidant activity (free radical scavenging), was an effective means of retarding lipid oxidation in raw and cooked meat. Meat from the rosemary marinade had the lowest TBARS values and volatile levels, while the control samples showed the highest values throughout the marinating, cooking and storage period. Oxidative changes in meat marinated with thyme and sage were significantly more advanced than in meat marinated with rosemary decoction. The partial least squares regression (PLS-R) showed that control samples were strongly related to the oxidation variables (volatiles, TBARS, rancidity) while the marinated meat had high scores for spicy and acidic odour and flavour. Results indicated that antioxidants contained in herb decoction, could be exploited in marinades to prevent rancidity in stored, heat-treated turkey meat products. 相似文献
16.
Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. PRACTICAL APPLICATION: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. 相似文献
17.
《食品与发酵工业》2019,(17):98-104
为研究干腌食盐用量对南京盐水鸭特征风味的影响,采用固相微萃取-气质联用法(SPME-CG-MS)测定挥发性风味物质,以市售盐水鸭为对照,结合气味活度值(OAV)确定南京盐水鸭特征风味成分,采用PCA法分析干腌盐量(4%、6%、8%,W/W)与盐水鸭特征风味物质间的相关性。结果表明,南京盐水鸭的特征风味物质为戊醛、1-己醇、己醛、甲酸乙酯、2-庚酮、庚醛、1-辛烯-3-醇、2,3-辛二酮、1-辛醇、辛醛、壬醛、2-辛烯醛、2,4-壬二烯醛、2,4-癸二烯醛、2-戊基呋喃共15种。随着干腌盐量的提高,盐水鸭特征风味物质的含量有显著增加。4%盐量不利于盐水鸭特征风味的形成,与6%盐量盐水鸭相关性较高的特征风味物质有甲酸乙酯、庚醛、2,4-壬二烯醛,与8%盐量盐水鸭相关性较高的特征风味物质有1-辛醇、壬醛。该结果可为传统盐水鸭制品的低盐化及风味稳定化提供依据和参考。 相似文献