生鲜调理宫保鸡丁保鲜的配方优化  

Optimization of Preservative Formulation for Cool Fresh Prepared Kung Pao Chicken

作　　者：宋照军[1] 元成伟[2] 潘润淑[1] 马汉军[1] 刘玺[1] 李冬[1] 马瑞芬[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]新乡职业技术学院旅游管理系,河南新乡453003

出　　处：《肉类研究》2013年第1期25-29,共5页Meat Research

基　　金：国家自然科学基金专项基金项目(31040062);河南省教育厅自然科学研究计划项目(2011A550007)

摘　　要：以乳酸链球菌素(Nisin)、脱氢乙酸钠、山梨酸钾为保鲜剂应用于生鲜调理宫保鸡丁的保鲜,以鸡胸肉为原料,并配以其他辅料,通过正交试验设计,对配比成分的比例进行优化,并对结果进行验证分析。结果表明:0.3g/kg Nisin+0.4g/kg脱氢乙酸钠+0.06g/kg山梨酸钾进行复配时,对生鲜调理宫保鸡丁的保鲜效果最好。用此保鲜剂处理再结合真空包装能使生鲜调理宫保鸡丁在0～4℃条件下保鲜15d以上。Nisin, sodium dehydroacetate and potassium sorbate were used together to create a preservative formulation for cool fresh prepared Kung Pao Chicken, made with chicken breast. The proportions of three components in the formulation were optimized using an orthogonal array design, and the optimization results were validated. A formulation consisting of 0.3 g/kg nisin, 0.4 g/kg sodium dehydroacetate and 0.06 g/kg potassium sorbate was found to be the most effective preservative for cool fresh prepared Kung Pao Chicken. The shelf life of cool fresh prepared Kung Pao Chicken treated with the optimized preservative and vacuum packaged exceeded 15 d at 0-4℃.

关 键 词：保鲜剂处理 宫保鸡丁 配方优化 调理 乳酸链球菌素 山梨酸钾 正交试验设计 保鲜效果 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]