摘要
以木糖、半胱氨酸、氧化猪脂为热反应原料，制备猪肉香精。通过单因素和正交试验选择反应物和优化反应条件，同时通过感官评价，SDE提取香气成分，GC—MS分离鉴定各种化合物。结果表明：制备猪肉香精的最优配方为：木糖5％、半胱氨酸8．8％、氧化猪脂1％；热反应条件为120℃、40min；较合适的氧化状态：POV17—25meq／kg，AV小于0．8mgKOH／g。
Xylose, cysteine, oxidized lard were selected for raw materials of thermal reaction to prepare pork flavor. Reactants and the optimization of reaction conditions were choiced by single factor and orthogonal experiment, at the same time, through the sensory evaluation of products. Then, aroma components were extracted by SDE, and a variety of isolated compounds were identified by GC-MS. The results showed that the best formula for preparation of pork flavor is： Add xylose 5%, cysteine8.8%, oxidized lard 1%, and reaction at 120 ℃, 40min; more appropriate oxidation state is： POV 17-25meq oxygen/kg fat, AV〈0.8mg KOH/g fat.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期132-137,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
粤港科技招标重大项目(2007z1-e6011)
关键词
猪油
控制氧化
热反应
猪肉香精
香气成分
Lard Controlled oxidation Thermal reaction Pork flavor Flavor compounds
