增厚味香精在鸡精调味料中替代I+G的可行性分析  

Feasibility Analysis of Thickening Flavors as a Substitute for I+G in Chicken Seasoning

作　　者：丁小圣 王永福 DING Xiaosheng;WANG Yongfu(Shanghai Totole Food Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2025年第1期55-57,共3页The Food Industry

摘　　要：5’-呈味核苷酸二钠与味精混合使用时可以协同增效,但因其较高的价格因素,导致生产成本居高,为了有效控制原料预算,本文介绍一种价优可用于替代I+G的增厚味香精,通过在鸡精中添加增厚味香精与对照样品进行对比分析,通过对比试验、感官品评等方法评价添加增厚味香精的鸡精样品。试验显示添加增厚味香精的鸡精整体鲜味柔和协调,鲜味持久性好。Disodium 5'-ribonucleotide can be synergistic when mixed with monosodium glutamate,but due to its higher price factor,resulting in high production costs.In order to effectively control the raw material budget,this paper introduces a kind of thickening flavor which can be used to replace I+G at a good price.By adding thickening flavor to chicken essence and the control sample for comparative analysis,the chicken essence sample with thickening flavor evaluated by comparative test and sensory tasting,etc.The experiment shows that the chicken essence with thickening flavor has a soft and coordinates overall freshness and a good persistence of the freshness.

关 键 词：5’-呈味核苷酸二钠 增厚味香精 鸡精调味料 

分 类 号：TS9[轻工技术与工程]