摘要
用微波加热法制备热反应鸡肉香精。通过正交试验研究微波加热条件对香精品质的影响并对其制备条件进行优化。结果表明:当微波功率为300W,加热20min,加热温度90℃时制得的热反应鸡肉香精品质最佳。经与传统加热对照试验表明,微波加热制备的热反应鸡肉香精质量大大提高,反应时间缩短至原来的1/6。
Process chicken flavoring was prepared by microwave heating.The factors of influencing on the quality of process chicken flavoring were studied through orthogonal test.Reaction condition of preparing the flavor were also optimized.The results showed that the quality of process chicken flavoring was the best when the microwave power was 300W,the heating time was 20min and the temperature was 90℃.Then the flavor prepared by microwave heating was compared to the flavor prepared by common heating ways.The results showed that the quality of the former was significantly improved,and the reaction time was shorten to 1/6of the later＇s.
出处
《食品与机械》
CSCD
北大核心
2010年第6期129-130,共2页
Food and Machinery
关键词
微波加热
热反应鸡肉香精
microwave heating
process chicken flavoring
