以热反应制备羊肉香精为目的的羊脂控制氧化工艺研究  

Study on the Technology of Suet Oxidized in Control for Preparation of Muttony Flavor by the Thermal Reaction

作　　者：林庆斌[1] 孙宝国[1] 谢建春[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科学》2005年第8期142-146,共5页Food Science

基　　金：北京市自然科学基金项目;北京市教育委员会科技发展计划重点项目(KZ2003100111005)

摘　　要：本文研究了以热反应制备羊肉香精为目的的羊脂控制氧化工艺条件。通过单因素试验和感官评价,初步筛选出参与热反应制备羊肉香精的羊脂氧化指标为过氧化值(P.V.)350～500meq氧/(kg羊脂)、茴香胺值(p-A.V.)≥200、酸值(A.V.)≤3.0mgKOH/(kg羊脂)。羊脂控制氧化较佳工艺条件为:温度130～135℃、压缩空气流量0.20～0.25m3/(h·kg羊脂)、时间3.0～3.5h。The processing technology conditions of controlled oxidation of suet for preparation of muttony flavor by the thermal reaction were studied in this paper by some single factor tests and aroma evaluating experiments. The optimum conditions of controlled oxidation reaction are as follows： the temperature of reaction is about 1304 135 ℃, the flux of compressed air is 0.20- 0.25mV（h ·kg suet） and the reaction time is 3.0-3.5 h. And a muttony flavor with nice aroma and characteristics could be obtained when the states of oxidized suet participated in the thermal reaction （uniform prescription） are as follows： the peroxide value （P. V.） is between about 350-500 milliequivalents of active oxygen per kg suet, the p-anisidine value （p-A.V.） is more than 200, and the acid value （A.V.） is less than 3.0 mg KOH per kg suet.

关 键 词：羊脂 控制氧化 热反应 羊肉香精 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]