摘要
[目的]建立一种利用鸡脯肉和鸡骨架制备鸡精原料的工艺简单、成本低、制得产品风味好的方法。[方法]以鸡脯肉和鸡骨架为原料，通过控制合适的原料配比和酶解工艺制备鸡精原料，提高呈现 Kokumi 风味并减少苦味肽的形成。[结果]分析表明，该试验的处理⑤的原料配比及酶解工艺制得的鸡精（鸡粉）原料香味及滋味多样，产品品质得到极大提高。[结论]研究解决了目前酶解单一底物存在的弊端，实现了在产品的鸡肉风味得到较大提升的同时，生产成本下降的效果。
Abstract
Objective] The simple process,low cost,good flavor preparing method of the chicken essence with the chicken breast and chicken skeleton was experimented.[Method] The product with Kokumi flavor and less bitter peptide was prepared through the control of the suitable ratio of raw materials and optimal process of enzyme hydrolysis.[Result] The results showed that the Treatment ⑤ was with rich chicken flavor, and its quality was greatly improved.[Conclusion] The shortage in the single enzymatic substrate for chicken essence-preparing,which resultes in lighter flavor and single enzymatic of pure chicken meat with higher cost,is solved.The chicke flavor of products is raised,at the same time,the cost of production is reduced.
国家科技期刊平台
NSTL
维普
万方数据