红烧猪肉香精调香工艺的研究  

Study on the Blending Technology of Stewed Pork Flavor Essence

作　　者：赵阳[1] 高大伟[1] 陈海华[1] 赵延伟[1] 王雨生[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2013年第1期53-59,共7页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(2013-8-75)

摘　　要：以感官评价和电子鼻的分析结果为指标,通过单因素和正交试验优化了红烧猪肉香精的调香工艺。结果表明红烧猪肉香精的配方:酱油的最适添加量为3.0g/100mL酶解液、食盐的最适添加量为1.0g/100mL酶解液、白砂糖的最适添加量为1.0g/100mL酶解液、味精的最适添加量为1.0g/100mL酶解液、I+G与味精的最适配比为120,在此条件下得到的红烧猪肉香精的感官评分为4.6;选择亚麻多糖作为红烧猪肉香精增稠乳化剂,添加量为2.0g/100mL酶解液时,可制得香味浓郁纯正、状态均一稳定的红烧猪肉香精。According to the sensory evaluation and electronic nose analysis,stewed pork flavor essence was prepared by flavor blending,thickening and emulsifying.Blending technology was optimized by single factor experiments and orthogonal experiments.The results showed that the optimum model system for preparing stewed pork flavor essences were as follow： soy sauce of 3.0 g /100mL enzymatic hydrolysate,salt of 1.0 g /100mL enzymatic hydrolysate,sugar of 1.0 g /100mL enzymatic hydrolysate,monosodium glutamate of 1.0 g /100mL enzymatic hydrolysate,I ＋ G and monosodium glutamate mixed with the ratio of 120.Under the above conditions,the sense score of the stewed pork flavor essences was 4.6.Flaxseed polysaccharide was chosen as the best thickening and emulsifying agent.Flaxseed polysaccharide of 2.0 g /100mL enzymatic hydrolysate endowed the prepared stewed pork flavor essences with optima flavor,uniformity and stability.

关 键 词：红烧猪肉香精 调香 增稠乳化 

分 类 号：TS209[轻工技术与工程—食品科学]