基于美拉德反应制备香酥肉松的研究  

Study on crisp fried dried meat floss prepared by maillard reaction

作　　者：张静[1] 祁兴普[1] 姚芳[1] 刘靖[1] 董硕 ZHANG Jing;QI Xingpu;YAO Fang;LIU Jing;DONG Shou

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《肉类工业》2018年第5期29-32,共4页Meat Industry

基　　金：江苏农牧科技职业学院院级课题项目(编号:NSFPT201519);江苏省产学研联合研究项目(BY2014125)

摘　　要：以鲜猪肉为原料,优化肉松加工中的煮制工艺,利用美拉德反应制备色、香、味俱佳的香酥肉松。通过单因素试验,研究糖、氨基酸、煮制反应温度、反应时间等对肉松品质的影响,并在此基础上设计正交试验,最终香酥肉松的美拉德煮制反应最佳工艺参数为:木糖15g、赖氨酸2g,煮制温度110℃,时间40min。反应完成后的肉经收汤,炒制后制备的香酥肉松品质最佳,感官评分达97分。The fresh pork was taken as raw material,the boiling technology in dried meat floss processing was optimized,and maillard reaction was used to make crisp fried dried meat floss which was better in color,aroma and taste. Through single factor experiment,the effect of sugar,amino acid,boiling reaction temperature and reaction time on the quality of dried meat floss was studied,and orthogonal experiment was designed on this basis,and the optimum technology parameters of maillard cooking reaction of final crisp fried dried meat floss was as follow： xylose was 15 g,lysine was 2 g,boiling temperature was 110℃,and time was 40 min. After reaction completed,the meat was conducted to reduce soup and stir-fry,then the crisp fried dried meat floss was made,and it had the best quality,and the sensory score could reach 97.

关 键 词：猪肉松 美拉德反应 风味 加工工艺 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]