应用逐级正交法优化鸡肉香精的热反应工艺  

Sequential Orthogonal Optimization of Thermal Reaction Technology for Chicken Flavoring

作　　者：丁奇[1] 赵静[1] 孙颖[1] 陈怡颖 张玉玉[1] 孙宝国[1] 陈海涛[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品风味化学重点实验室北京工商大学,北京100048

出　　处：《食品研究与开发》2015年第24期93-99,共7页Food Research and Development

基　　金：国家自然科学基金资助项目(31401604);"十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：为了优化鸡肉香精的热反应工艺,在单因素试验的基础上采用逐级正交法进行优化,以得到较优的热反应配方。首先,通过单因素试验确定相关因素的最佳添加量、复配方式及比例。然后,将所有参加热反应的原料分为3个体系:碳源、氮源和增味体系。采用逐级正交法分别对碳源体系、氮源体系和增味体系进行正交试验确定各个体系的最优组合,在此基础上进行热反应配方的整体优化。最终确定鸡肉香精热反应工艺最优组合为丝氨酸0.25 g、谷氨酸0.75 g、半胱氨酸1.25 g、HVP 1.00 g、蛋7.50 g、酵母膏0.30 g、鸡油0.50 g、I+G 1.20 g、葡萄糖2.00 g、VB10.30 g。In order to optimize the technology of chicken thermal reaction flavoring, the single factor and the sequential orthogonal optimization was used to determine the better formula of the flavoring. The optimal adding amount of related factors, complex way and proportion were confirmed by single-factor analysis. All the raw materials of the thermal reaction were divided into three systems, including the carbon system, Nitrogen system and Flavour system. The sequential orthogonal optimization was used to determine the optimal combination of carbon system, Nitrogen system, Flavour system, and the whole thermal reaction formula. The result show that the optimal combination of chicken flavoring was the Ser 0.25 g, Glu 0.75 g, Cys 1.25 g, HVP 1.00 g, egg 7.50 g,yeast extract 0.30 g, chicken fat 0.50 g, I＋G 1.20 g, glucose 2.00 g and VB10.30 g.

关 键 词：逐级正交优化 鸡肉 香精 热反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]