食品科学技术学报2018，Vol.36Issue(3)：72-77,6.DOI:10.3969/j.issn.2095-6002.2018.03.010
加工工艺对鸡酥松生产过程中美拉德反应的影响
Effect of Processing Technologies on Maillard Reaction of Chicken Crisp Floss During Manufacturing Process
摘要
Abstract
Maillard reaction is a key factor to form the characteristic flavor of chicken crisp floss. To opti-mize the processing technology of chicken crisp floss to improve product quality,the single factor experi-ment 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 30 min, sugar content of 6%,and frying time of 15 min 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.关键词
鸡酥松/美拉德反应/加工工艺/肉松/鸡肉Key words
chicken crisp floss/Maillard reaction/processing technology/dried meat floss/chicken分类
轻工纺织引用本文复制引用
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].食品科学技术学报,2018,36(3):72-77,6.基金项目
安徽省科技攻关项目(1604a0702001). （1604a0702001）
