摘要
通过Plackett-Burman试验考察葡萄糖、半胱氨酸、D-木糖、鸡肉酶解物、氧化鸡脂、硫胺素对鸡肉膏状香精风味的影响,确定主要影响因子为葡萄糖、半胱氨酸和鸡肉酶解物。利用SAS二次响应面分析法进一步对主要影响因子进行考察,确定鸡肉膏状香精主要原料的最佳添加量为葡萄糖6.09 g、半胱氨酸3.06 g、鸡肉酶解物78.2 g。经过优化得到的热反应鸡肉香精鲜香自然,具有浓郁的炖煮鸡风味。
The influence of glucose,cysteine,D-xylose,chicken hydrolyte,oxidized chicken fat and thiamine on the chicken flavor base was studied by Plackett-Burman experiment. Results indicated that glucose,cysteine and chicken hydrolyte were the major factors. Then SAS RSA was applied to further investigate the three major factors,and the optimal recipe was glucose 6. 09 g,cysteine 3. 06 g,and chicken hydrolyte 78. 2 g. The optimized thermal reaction chicken flavor provides natural and comfortable flavor and taste.
出处
《江苏调味副食品》
2015年第4期22-27,共6页
Jiangsu Condiment and Subsidiary Food
基金
国家863计划项目(2013AA102100)
关键词
鸡肉香精
酶解
优化配方
响应面分析法(RSA)
chicken flavor
enzyme hydrolysis
optimized recipe
response surface analysis(RSA)
