鸡精吸潮影响因素及配方优化研究  

Study on Moisture Absorption Capacity and Formula Optimization of Chicken Flavor

作　　者：李栋钢 杜弘坤[2] 孟波 但晓容[2] 王娟[2] 熊发祥[2] 

机构地区：[1]四川天味实业有限公司,成都610200 [2]四川大学食品工程系,成都610065

出　　处：《四川食品与发酵》2008年第6期40-44,共5页Sichuan Food and Fermentation

摘　　要：研究了影响鸡精吸潮的因素,通过单因素试验和正交试验对其配方进行了优化。优化后的鸡精配方为玉米淀粉10%,食盐25%,蔗糖8%,味精35%,麦芽糊精6%,海藻糖10%,其他物质6%。在此配方下得到的鸡精,抗吸潮性能好、感官质量较高。The moisture absorption capacity and formula of chicken flavor were studied using single-factor test and orthogonal test. The optimized formula of chicken flavor were as follows： corn starehl0%, salt 25%, sucrose 8%, monosodium glutamate35%, trehalosel0%, malt dextrin6%, and other material 6%. The chicken flavor made through above formula has good sensory and anti-moisture properties.

关 键 词：鸡精 吸潮 影响因素 配方优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]