| 氧化鸡脂肪制备鸡肉香精前体物的研究 |
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| 引用本文： | 刘树兴,朱莉莉,张书猛. 氧化鸡脂肪制备鸡肉香精前体物的研究[J]. 中国油脂, 2012, 37(2): 38-42 |
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| 作者姓名： | 刘树兴 朱莉莉 张书猛 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,西安,710021 |
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| 摘 要： | 通过正交实验研究鸡脂肪氧化工艺条件,并进行了过氧化值、酸值和茴香胺值的测定及感官评价,探讨控制鸡脂肪氧化的规律.实验结果表明,鸡脂肪控制氧化的较优化工艺条件是:氧化温度80℃,反应时间90 min,加入0.05％的抗氧化剂VC,1％的NaCl.在此工艺条件下氧化鸡脂肪,后经Maillard反应可获得鸡肉香精前体物.
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| 关 键 词： | 鸡脂肪 氧化 Maillard 香精 |
Preparation of chicken flavor precursors from chicken fat by oxidization |
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| LIU Shuxing , ZHU Lili , ZHANG Shumeng. Preparation of chicken flavor precursors from chicken fat by oxidization[J]. China Oils and Fats, 2012, 37(2): 38-42 |
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| Authors: | LIU Shuxing ZHU Lili ZHANG Shumeng |
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| Affiliation: | (College of Life Science and Technology,Shaanxi University of Science and Technology,Xi’an 710021,China) |
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| Abstract: | The oxidation technology of chicken fat aimed at preparing chicken flavor were optimized by orthogonal experiments,and the peroxide value,acid value and anisidine value were determined,and sensory evaluation was used to estimate the products.Some rules of chicken fat controlled oxidation were studied.The optimal conditions were as follows: reaction temperature 80℃,reaction time 90 min,dosage of antioxidant VC 0.05%(based on the mass of chicken fat),dosage of NaCl 1%(based on the mass of chicken fat).Chicken fat was oxidized under the optimal conditions,and then Maillard reaction was used to obtain chicken flavor precursors. |
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| Keywords: | chicken fat oxidation Maillard flavor |
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