摘要
为开发品质更优的清炖型鸡肉粉末香精,以速冻鸡胸肉为原料,采用先分离肉汤后酶解的处理方法,以感官品评为主要指标,研究影响清炖型鸡肉粉末香精生产中的各关键因素,并通过单因素试验和正交试验优化工艺条件。结果表明,最佳炖煮工艺为肉糜与水添加比例1∶2,炖煮温度100℃,炖煮时间2 h。对炖煮产物压榨分离汤汁后,将熟肉中按比例1∶3加水,过胶体磨磨碎,升温至55℃开始后续的酶解。酶解最佳工艺:复合蛋白酶添加量为熟肉的0.15%,在55℃下酶解2.5 h。过滤后合并炖煮汤汁和酶解滤液,再用麦芽糊精调节固形物含量后,用喷雾干燥塔进行喷雾干燥,进风温度195℃。采用此工艺得到的鸡肉粉末香精能有效保留鸡肉炖煮过程中释放的原本呈味物质,具有明显的清炖香型特征,口感浓郁醇厚,没有苦涩味,为清炖型鸡肉粉末香精提供了新的生产方法。
In order to develop the better quality stew type chicken powder flavor,the frozen chicken breast meat was used as the raw material,and the treatment method was first separation of the broth then enzymatic hydrolysis of the cooked meat.The products were evaluated as the main index to study the key factors affecting the production of the stewed chicken powder flavor.The process conditions were optimized by single factor experiments and orthogonal experiments.The results showed that the best stew condition:the ratio of meat to water was1∶2,the cooking temperature was100℃,and the stewing time was 2hours.After the the broth was separated by compressing the stewed meat,continuously added water into the compressed cooked meat at a meat-water ratio of1∶3,then processed by colloid grinding.Start the following enzymatic hydrolysis after raised the temperature to55℃.The optimized enzymatic hydrolysis process:amount of the protemex is0.15%of the cooked meat,hydrolysis under55℃for2.5h.Filtrate this enzyme hydrolysis product then mix it with the previous stewed broth.After adjusting the solid content with maltodextrin,spray drying under the inlet air temperature of195℃.The chicken powder flavor produced by this process can effectively retain the original taste substance released during the chicken stewing process,which provided obvious characteristics of boil stew and no bitter taste.This research provided a new production method for the stewed type chicken powder flavor.
出处
《农产品加工》
2018年第12期53-56,59,共5页
Farm Products Processing
关键词
鸡肉粉末香精
清炖香型
酶解
工艺参数优化
chicken powder flavor
stew type
enzyme hydrolysis
process parameter opti-mization
