Maillard热反应制备鸡肉香味料技术研究  

Study on the technology of preparing chicken flavor by Maillard thermal reaction

作　　者：卢文静 肖朝耿[1] 张子睿 谌迪 唐宏刚[1] 孟祥河 崔海辉[3] 刘雪峰 张建成 LU Wen-jing;XIAO Chao-geng;ZHANG Zi-rui;CHEN Di;TANG Hong-gang;MENG Xiang-he;CUI Hai-hui;LIU Xue-feng;ZHANG Jian-cheng(Institute of Food Science,Zhejiang Academy of Agricultural Sciences;Ocean College,Zhejiang University of Technology;Zhejiang Yuying College of Vocatinal Technology;Zhejiang Nongdao Food Co.,Ltd.;Hangzhou Nature Biotechnology Co.,Ltd.)

机构地区：[1]浙江省农业科学院食品科学研究所 [2]浙江工业大学海洋学院 [3]浙江育英职业技术学院 [4]浙江农道食品有限公司 [5]杭州耐雀生物科技有限公司

出　　处：《中国食品添加剂》2019年第6期60-64,共5页China Food Additives

基　　金：浙江省公益技术应用研究项目(2017C32038);十二五国家科技支撑计划项目子课题(2014BAD04B06-03);杭州市自主申报入库项目;杭州市农业科研攻关项目(20140432B19)

摘　　要：选用临安市爱咯禽业有限公司提供的淮南草鸡作为原料,研究了不同工艺条件对以酶解液为基料的热反应的影响,优化了热反应条件。通过热反应制备鸡肉香味料,利用响应面分析方法,研究了反应温度、反应时间和反应pH三个因素对热反应产品风味的影响,优化后的工艺为:反应温度90.64℃、反应时间101.40min、反应pH4.87,感官评分7.38分。Huainan grass-fed chicken was used to prepare chicken flavor microcapsules.The effects of different technological conditions on thermal reaction of enzymatic hydrolysate was studied.Chicken flavor was prepared by thermal reaction.Surface methodology was used to study the effects of reaction temperature,reaction time and pH of reaction system on the flavor of thermal reaction product and optimize the thermal reaction process.The optimized process was:reaction temperature 90.64℃,reaction time 101.40 min,reaction pH 4.87.The sensory score was 7.38 under the above conditions.

关 键 词：鸡肉香味料 酶解 MAILLARD反应 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]