食品科学 ›› 2005, Vol. 26 ›› Issue (4): 133-136.

• 工艺技术 • 上一篇    下一篇

牛脂控制氧化的工艺研究

 孙宝国, 彭秋菊, 梁梦兰, 谢建春   

  1. 北京工商大学化学与环境工程学院
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on the Technology of Oxidation Controll with Tallow

 SUN  Bao-Guo, PENG  Qiu-Ju, LIANG  Meng-Lan, XIE  Jian-Chun   

  1. School of Chemical and Environmental Engineering, Beijing Technology and Business University
  • Online:2005-04-15 Published:2011-09-19

摘要: 通过正交试验和单因素实验研究牛脂控制氧化的规律和以制备肉味香精前体物为目的的较优化工艺条件。以过氧化值、茴香胺值和酸值表征油脂的氧化状态。牛脂控制氧化的较优化工艺条件是:反应温度140℃,反应时间3h,抗氧化剂VE的用量0.01%,空气流速0.018~0.035m3/h•100g脂肪。这样,可以为下一步热反应制备肉味香精提供风味前驱体和肉的特征风味。

关键词: 牛脂, 控制氧化, 肉味香精

Abstract: The rule and optimal processing condition of tallow oxidized control were discussed by means of designing orthogonal experiments and some single factor experiments. Oxidized state of tallow was assayed by peroxide value, p-anisidine value and acid value. The optimal processing conditions were: temperature 140℃, time 3h, dosage of VE 0.01% and velocity of the air flow 0.018~0.035m3/h per 100g tallow. Thus, specific meaty aroma could be provided with the oxidized tallow as precursors in the followed Maillard reaction for the preparation of beef flavour.

Key words: tallow, controlled oxidation, beef flavour