盐焗鸡卤汁分离鸡油脱酸工艺的研究  

Research on the Deacidification Process of Chicken Oil Separated from Water-boiled Salted Chicken Marinade

作　　者：黄凯信[1] 陈庆[1] 宋贤良[1] 叶盛英[1] 吴少烈 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东好味来食品有限公司,广东饶平515726

出　　处：《中国调味品》2013年第3期36-40,共5页China Condiment

基　　金：广东省教育部产学研结合项目(2011B090400101)

摘　　要：以盐焗鸡卤汁分离鸡油为原料,研究了卤汁分离鸡油的碱炼脱酸工艺过程,通过单因素和响应面设计试验,采用多元二次回归方程拟合确定了最佳的反应条件:超量碱0.13%,碱液浓度16.18%,碱炼温度49.26℃,碱炼时间20min,搅拌速率90r/min。采用上述脱色条件,所得盐焗鸡卤汁分离鸡油的酸价(AV)从3.68mg KOH/g降至0.042mg KOH/g。Research the deacidification process of chicken oil separated from marinade. The optimization condition for chicken oil deacidification process by response surface method and single factor test is performed. The relation between factors and acid value is fitted by means of multiple quadratic regression equation. The result shows that the optimum parameters are. ultra-alkali capacity of 0. 13%, alkali eoncentration of 16.18%, 49.26 ℃, 20 rain, and agitation rate of 90 r/min respectively. Under such conditions, the acid value of chicken oil separated from water-boiled salted chicken marinade falls from 3.68 mg KOH/g to 0.042 mg KOH/g.

关 键 词：盐焗鸡 鸡油 脱酸 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]