摘要
通过向肉鸡鸡汤中添加不同鲜味物质,来考察对鸡汤鲜味的影响,研究发现:不同氨基酸对鸡汤的增鲜效果不同,MSG、L-Asp、L-Ser、Gly、L-Ala、L-Met等少数几种氨基酸具有增鲜效果,其中MSG对鸡汤香气提升明显;呈味核苷酸对鸡汤鲜味提升效果最好,IMP在增强鸡肉香味方面优于GMP;酶解提取物可以明显提高鸡汤的鲜味、醇厚感、回味、肉感和汤体滋味,其中香菇酶解提取物效果最好。优选MSG、IMP和香菇水解提取物3种鲜味物质,按照1∶1∶1进行复配使用,可以弥补单一鲜味物质的不足,使整体呈味效果更加均衡。项目研究对鲜味物质的复配和鸡汤产品的风味改善提供了一定的理论基础。
In order to study the effect of a variety of umami substances on the intensity of the taste in chicken soup, umami substances was added in the basic chicken soup and sensory evaluation was performed. The results were not all kind of amino acid added in chicken soup played positive role of Umami taste. There were only few kinds, such as MSG, L-Asp, L-Ser Gly, L-Ala, and L-Met. And MSG could enhance the aromas of chicken soup. Among them, 5＇ -ribonucleodde can significantly enhance the umami taste of chicken soup, IMP can increase the aroma and taste of chicken soup. Enzymolytic extracts can significantly improve the chicken umami taste, rich taste （kokumi）, after taste and soup body taste. Among the extracts, letinous edodes extract had better effect in chicken soup. MSG, IMP and letinous edodes extract with the ratio of 1 ： 1 ： 1 was the best formula to make up for a single umami and balance the overall effect. Through this study, we can provide theoretical basis for improving the taste of chicken soup products and umami compounds used in chicken soup.
出处
《中国食品添加剂》
CAS
北大核心
2016年第10期97-101,共5页
China Food Additives
关键词
鸡汤
鲜味物质
气味
鲜味
chicken soups umami substances Retronasal aroma Umami taste
