羊脂控制氧化工艺的研究  

The process of the controlled thermal oxidation of suet

作　　者：何小燕[1] 田洪磊[1] 詹萍[1] 颜海燕[1] 王鹏[1] 杨富彬[1] 李翠[1] 

机构地区：[1]石河子大学食品学院,石河子832000

出　　处：《食品科技》2015年第4期186-189,共4页Food Science and Technology

基　　金：国家自然基金项目(31460408);石河子大学高层次启动项目(RCZX201319)

摘　　要：以制备羊肉香精前体物质为目的,采取调控氧化工艺,以过氧化值(PV)、茴香胺值(p-AV)和酸值(AV)来表征羊脂的氧化状态。通过单因素和正交实验,研究了氧化温度、空气流量和氧化时间对羊脂控制氧化的影响。最终确定了羊脂氧化的较优工艺:反应温度130℃、反应时间2.5 h、空气流速0.3 L/min。研究结果表明:在此工艺下制备的氧化羊脂通过Maillard反应后,对于羊肉特征香气的形成及羊肉香精整体风味的提升具有重要作用。The purpose of this experiment is to prepare precursors of mutton flavor. The controlled thermal oxidation of suet was performed, and peroxide value （PV）, anisidine value （p-AV） and acid value （AV） were used as chemical oxidation indices to characterize the oxidation states of the suet. Through single factor and orthogonal test, the impact of reaction temperature, air flow and oxidation time on the oxidation of suet was studied. The results showed that the optimal conditions were reaction temperature 130℃, reaction time 2.5 h, air flow 0.3 L/rain. Under this process, a moderate oxidation of suet, combined with participating following Maillard reaction, play an important role on the formation and enhance the overall flavor of mutton flavor.

关 键 词：羊脂 氧化 羊肉香精 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]