生姜精油和姜黄油在肉味香精调配中的联合应用研究  

Study on the Joint Application of Ginger Oil and Turmeric Oil in Meat Flavor Compounding

作　　者：王延平 梁俪恩 WANG Yan-ping;LIANG Li-en(Zengcheng Handyware Seasoning Co. , Ltd. , Guangzhou 511447, China)

机构地区：[1]增城华栋调味品有限公司,广州511447

出　　处：《中国调味品》2018年第4期129-133,共5页China Condiment

摘　　要：通过正交方法、感官评价及气相色谱-质谱(GC-MS)检测方法,确定并验证生姜精油和姜黄油在牛肉、猪肉和鸡肉3种基础肉味香精配方中的用量。以质量百分含量计算添加量,其中生姜精油和姜黄油在牛肉香精中分别添加0.24%和0.12%;在猪肉香精中分别添加0.38%和0.16%;在鸡肉香精中分别添加0.28%和0.095%,将上述3种香精进行肉制品加香应用实验,感官评价结果分别为牛肉香82.52分,猪肉香83.15分,鸡肉香85.04分,研究旨在为香辛料提取物在肉味香精中的应用提供参考。Through orthogonal test,sensory evaluation and gas chromatography-mass spectrometry（GC-MS）,the amount of ginger essential oil and turmeric oil in the three basic meat flavor formulas of beef,pork and chicken are determined and verified.Calculate the additive amount by the percentage of quality,the content of ginger essential oil is turmeric oil is respectively added 0.24% and 0.12%in beef flavor,0.38% and 0.16%in pork flavor respectively,and 0.28% and 0.095%in chicken flavor respectively.The above three flavors are applied to the meat products,the sensory evaluation results are 82.52 points in beef flavor,83.15 points in pork flavor,85.04 points in chicken flavor.The aim of this study is to provide reference for the application of spice extract in meat flavor.

关 键 词：生姜精油 姜黄油 肉味香精 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]