一种鸡精用鸡肉香精的调配
|
摘要
根据鸡精风味需求,通过考察酸香、鲜香、清香、鸡肉香、鸡脂香、焦甜香等不同香韵对鸡肉香精香气的影响,调配出鸡香味丰富且耐高温的鸡肉香精。将其应用于鸡精中后,得到了香气逼真、口感鲜美的炖鸡汤风味鸡精。
To design a flavor for chicken essence, the flavor enhancement effects of different notes, such as acidic, umami, fresh, chicken meat, chicken fat and caramel-sweet, were investigated. Then a heat-resistant chicken flavor with rich complex chicken scent was created. By applying this flavor in chicken essence, the flavor characters of chicken essence would be more natural in the aroma and more palatable in the taste.
To design a flavor for chicken essence, the flavor enhancement effects of different notes, such as acidic, umami, fresh, chicken meat, chicken fat and caramel-sweet, were investigated. Then a heat-resistant chicken flavor with rich complex chicken scent was created. By applying this flavor in chicken essence, the flavor characters of chicken essence would be more natural in the aroma and more palatable in the taste.
引文
[1]廖国洪,邓涛.纯天然鸡肉粉及其在造粒鸡精中的应用[J].中国调味品,2010,35(7):79-80,85.
[2]曾天孺,陈秋霞,袁观玉.原味纯鸡粉在鸡精(粉)中的应用[J].中国调味品,2004,301(3):5-8.
[3]叶强,贾彩荷.鸡精加工技术研究[J].肉类工业,2010,355(11):36-39.
[4]谢伟,刘登勇,徐幸莲,等.不同卤水复卤对盐水鸭风味的影响[J].江苏农业学报,2010,26(3):664-666.
[5]张琳,韩玲,李志龙.放养模式下三黄鸡肉中氨基酸和挥发性风味物质的分析研究[J].食品工业科技,2012,33(6):172-176.
[6]綦艳梅,孙宝国,陈海涛.同时蒸馏萃取-气质联通分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[7]刘翠霞,及晓东.一种酸萝卜香精的调配研究[J].香料香精化妆品,2016(2):68-72.
[8]NOLEAU I,TOULEMANDE B.Volatile components of roast chicken fat[J].Lebensmittel Wissenschaft und Technologie,1987,20(1):37-41.
[9]张华.反式-2-烯醛类化合物和反,反-2,4-二烯醛类化合物在香精中的应用[J].香料香精化妆品,2006(2):30-34.
[10]袁华根,高峰,徐骏,等.鸡肉挥发性风味化合物分析[J].江西农业学报,2006,18(5):139-141.
[11]蔡凤英,王金水,刘进玺,等.天然鸡肉风味研究进展[J].中国调味品,2007(7):17-19.
[12]江新业,宋焕禄,夏玲君.GC-O/GC-MS法鉴定北京烤鸭中的香味活性化合物[J].中国食品学报,2008(4):160-164.
[13]卢宏科,李耀,徐义斌.纯鸡肉粉在鸡精、鸡味鲜汤料等食品中的应用[J].中国调味品,2012,37(1):39-41.
[14]杨黎,李耀.精制纯鸡油的营养价值及应用研究[J].中国调味品,2012,37(4):60-63.
[2]曾天孺,陈秋霞,袁观玉.原味纯鸡粉在鸡精(粉)中的应用[J].中国调味品,2004,301(3):5-8.
[3]叶强,贾彩荷.鸡精加工技术研究[J].肉类工业,2010,355(11):36-39.
[4]谢伟,刘登勇,徐幸莲,等.不同卤水复卤对盐水鸭风味的影响[J].江苏农业学报,2010,26(3):664-666.
[5]张琳,韩玲,李志龙.放养模式下三黄鸡肉中氨基酸和挥发性风味物质的分析研究[J].食品工业科技,2012,33(6):172-176.
[6]綦艳梅,孙宝国,陈海涛.同时蒸馏萃取-气质联通分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[7]刘翠霞,及晓东.一种酸萝卜香精的调配研究[J].香料香精化妆品,2016(2):68-72.
[8]NOLEAU I,TOULEMANDE B.Volatile components of roast chicken fat[J].Lebensmittel Wissenschaft und Technologie,1987,20(1):37-41.
[9]张华.反式-2-烯醛类化合物和反,反-2,4-二烯醛类化合物在香精中的应用[J].香料香精化妆品,2006(2):30-34.
[10]袁华根,高峰,徐骏,等.鸡肉挥发性风味化合物分析[J].江西农业学报,2006,18(5):139-141.
[11]蔡凤英,王金水,刘进玺,等.天然鸡肉风味研究进展[J].中国调味品,2007(7):17-19.
[12]江新业,宋焕禄,夏玲君.GC-O/GC-MS法鉴定北京烤鸭中的香味活性化合物[J].中国食品学报,2008(4):160-164.
[13]卢宏科,李耀,徐义斌.纯鸡肉粉在鸡精、鸡味鲜汤料等食品中的应用[J].中国调味品,2012,37(1):39-41.
[14]杨黎,李耀.精制纯鸡油的营养价值及应用研究[J].中国调味品,2012,37(4):60-63.