鸡脯肉和鸡骨架制备鸡精原料的最佳工艺条件研究

[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。

Study on the Optimum Technology of Chicken Essence-producing with Chicken Meat and Skeleton

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.