| 一种新型烤鸡上色增香液的配方优化 |
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| 引用本文： | 雷颖,岳田利.一种新型烤鸡上色增香液的配方优化[J].农产品加工．学刊,2012(8):84-87,104. |
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| 作者姓名： | 雷颖 岳田利 |
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| 作者单位： | 陕西省人民政府办公厅综合二处;西北农林科技大学食品科学与工程学院; |
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| 摘 要： | 以木糖、丙氨酸、半胱氨酸和硫胺素为变量,以反应液的吸光度和感官评定结果为考察指标,采用响应曲面法优化得到了一种新型的烤鸡上色增香液配方。其最佳配方参数为:木糖3.7%,丙氨酸2.6%,半胱氨酸1.8%和硫胺素2.6%,在此条件下,烤鸡上色增香液具有最佳的色泽和香味。
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| 关 键 词： | 烤鸡 上色增香液 配方优化 |
Formula Optimization of a New Fragrant Hyperchromic Liquid for Roast Chicken |
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| Abstract: | In this paper,the contents of xylose,alanine,cysteine and thiamine are independent variables,and absorbance values and sensory evaluation of the reaction solution are indexes.The response surface method(RSM)is used to obtain the best formula parameters of fragrant hyperchromic liquid for roast chicken: xylose 3.7%,alanine2.6%,cysteine 1.8% and thiamine 2.6%.In these conditions,the fragrant hyperchromic liquid has the best color and flavor. |
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| Keywords: | roast chichen fragrant hyperchromic liquid formula optimization |
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