| 加工工艺对鸡酥松生产过程中美拉德反应的影响 |
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| 引用本文： | 杜明睿,杨培周,陈新颜,操丽丽,吴芸,姜绍通,朱星星,单浩东.加工工艺对鸡酥松生产过程中美拉德反应的影响[J].北京工商大学学报(自然科学版),2018,36(3):72-77. |
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| 作者姓名： | 杜明睿 杨培周 陈新颜 操丽丽 吴芸 姜绍通 朱星星 单浩东 |
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| 作者单位： | 合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009,安徽昊东食品有限公司, 安徽 合肥 231533 |
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| 基金项目： | 安徽省科技攻关项目(1604a0702001)。 |
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| 摘 要： | 美拉德反应是鸡酥松特征性风味形成的关键。为优化加工工艺提高鸡酥松产品品质,探究加工工艺对其加工过程中美拉德反应的影响,采用单因素实验和正交试验优化蒸煮时间、加糖量和炒松时间,同时检测产品的水分、灰分和色差。结果表明,炒松工艺对美拉德反应影响显著,蒸煮30 min、糖的质量分数为6%和炒松时间15min有利于提高OD420值,生产出酥松的灰分含量和含水率分别为5.45%和9.00%；色差分析表明黑白颜色变化不明显,而红色和黄色加深；过度延长炒松时间导致酥松蛋白质含量下降,降低酥松营养价值。调控鸡酥松的加工参数可以有效控制加工过程的美拉德反应,影响产品的品质。
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| 关 键 词： | 鸡酥松 美拉德反应 加工工艺 肉松 鸡肉 |
| 收稿时间： | 2017/6/18 0:00:00 |
Effect of Processing Technologies on Maillard Reaction of Chicken Crisp Floss During Manufacturing Process |
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| DU Mingrui,YANG Peizhou,CHEN Xinyan,CAO Lili,WU Yun,JIANG Shaotong,ZHU Xingxing and SHAN Haodong.Effect of Processing Technologies on Maillard Reaction of Chicken Crisp Floss During Manufacturing Process[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(3):72-77. |
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| Authors: | DU Mingrui YANG Peizhou CHEN Xinyan CAO Lili WU Yun JIANG Shaotong ZHU Xingxing and SHAN Haodong |
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| Institution: | School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China,School of Food Science and Engineering / Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China and Anhui Haodong Food Company, Hefei 231533, China |
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| Abstract: | Maillard reaction is a key factor to form the characteristic flavor of chicken crisp floss. To optimize the processing technology of chicken crisp floss to improve product quality, the single factor experiment and orthogonal experiment were used to optimize the processing parameters of cooking time, sugar content, and frying time. The water content, ash content, and color difference of product were detected. The effect of processing technologies on Maillard reaction in the process was also investigated. The results showed that the frying technologies distinctly affected the Maillard reaction. Cooking time of 30min, sugar content of 6%, and frying time of 15min could improve the value at OD420, and the ash content and water content of chicken crisp floss were 5.45% and 9.00%. In addition, the analysis of color difference showed that change of black and white color was not distinct. However, red and yellow color was darken. Increased cooking time decreased the protein content and nutritional value of product. Therefore, the processing parameters of chicken crisp floss can affect the Maillard reaction process and impact the product quality. |
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| Keywords: | chicken crisp floss Maillard reaction processing technology dried meat floss chicken |
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