清炖鸡肉风味膏状香精的制备Preparation of Stewed Chicken Flavor Paste Essence
綦艳梅
摘要(Abstract)：
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、食用盐8g、味精3g、白砂糖3g、黄原胶0.4g;加工温度为100℃;加工时间为1h。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。
关键词(KeyWords)： 热加工;清炖鸡肉;风味;膏状香精
基金项目(Foundation): 新型方便调味汁、浓缩厨房化即食汤生产关键技术研究及标准化示范(201609)
作者(Author): 綦艳梅
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