清炖鸡肉风味膏状香精的制备-《中国调味品》

文章信息/Info

摘要:: 本文用鸡肉酶解液制备清炖鸡肉风味膏状香精，确定清炖鸡肉风味膏状香精的配方，各原料添加量分别为鸡肉酶解液70g；还原糖3g；混合氨基酸4.5g；鸡油9g；香辛料1g；加工温度为100℃；加工时间为1h；食用盐8g；味精3g；白砂糖3g；黄原胶0.4g；在此配方下，得到的清炖鸡肉风味膏状香精香气浓郁，口感饱满，留香持久，产品稳定性好。

Abstract:: Using the hydrolysates of chicken protein to produce the stewed chicken paste flavor. The formula was including 55g enzyme solution liquid, reducing sugar 3g, mixed amino acid 4.5g, chicken fat 9g, spice 1g, reaction temperature 100℃, reaction time 1h. In the late process, common salt was added with 8g, monosodium glutamate was added with 3g, white sugar was added with 3g, xanthan gum was added with 0.4g. Under this formula, we can get the stewed chicken paster flavor which is aroma, palateful, fragance lasting and good stability