CN101288459B - 鸡肉香精 - Google Patents
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Abstract
本发明涉及一种鸡肉香精，包括如下成分，单位为重量百分含量：乙基麦芽酚0.5-1.0，2-乙酰基吡嗪0.05-0.1，丁香油0.1-0.2，肉桂油0.05-0.1，生姜精油0.3-0.4，大茴香油0.2-0.3，3-甲硫基丙醛0.05-0.2，反-2-反-4-癸二烯醛0.01-0.1，α-糠基硫醚0.2-0.4，3-四氢噻吩酮0.05-0.2，二聚巯基丙酮0.01-0.1，双(2-甲基-3-呋喃基)二硫醚0.1-0.3，二糠基硫醚0.01-0.1，2-甲基四氢呋喃硫醇0.01-0.05，大豆色拉油96.45-98.36。本发明具有天然的炖煮鸡肉香气及口感，耐温性好。
Description
技术领域
本发明涉及一种食品添加剂，尤其是一种食用鸡肉香精。
背景技术
传统的鸡肉香精由于风味不够逼真，天然炖煮鸡肉的风味不强，从而影响食品成品风味，使食品成品天然香气不明显、不逼真、留香时间短、香气不稳定等，这些现象在休闲食品、(鸡精、鸡粉、鸡汁等)调味品中特别容易产生；而且传统使用的鸡肉香精往往使用大量的化工合成原料，在调配时配伍性不够好，缺乏天然炖鸡风味，容易产生化学气息，导致风味不好，不受消费者欢迎。
发明内容
本发明的目的是针对上述不足，提供一种产品质量稳定、具有天然炖煮鸡肉风味的鸡肉香精。
本发明的技术方案为：一种鸡肉香精，包括如下成分：
乙基麦芽酚 0.5-1.0
2-乙酰基吡嗪 0.05-0.1
丁香油 0.1-0.2
肉桂油或桂皮油 0.05-0.1
生姜精油或精姜油或姜油树脂 0.3-0.4
大茴香油 0.2-0.3
3-甲硫基丙醛 0.05-0.2
反-2-反-4-癸二烯醛 0.01-0.1
α-糠基硫醚 0.2-0.4
3-四氢噻吩酮 0.05-0.2
二聚巯基丙酮 0.01-0.1
双(2-甲基-3-呋喃基)二硫醚 0.1-0.3
二糠基硫醚 0.01-0.1
2-甲基四氢呋喃硫醇 0.01-0.05
大豆色拉油或大豆油或茶树油或葵花籽油或棕榈油或三醋酸甘油酯96.45-98.36
所述各成分的含量单位为重量百分含量。
本发明的有益效果为：本发明采用炖煮鸡肉中所含有的挥发性化合物，按相应的比例拟定配方，配制出香精作为食品添加剂使用，保证了该香精的天然属性，并为产品带来天然的炖煮鸡肉香气及口感，同时使产品的耐温性、香气质量高于国内同类香精的水平。
具体实施方式
以下以生产100KG鸡肉香精的为例，对本发明作进一步的描述：
实施例1
生产100KG鸡肉香精的配方是：
乙基麦芽酚 0.8
2-乙酰基吡嗪 0.08
丁香油 0.15
肉桂油 0.06
生姜精油 0.35
大茴香油 0.25
3-甲硫基丙醛 0.15
反-2-反-4-癸二烯醛 0.05
α-糠基硫醚 0.3
3-四氢噻吩酮 0.1
二聚巯基丙酮 0.08
双(2-甲基-3-呋喃基)二硫醚 0.2
二糠基硫醚 0.06
2-甲基四氢呋喃硫醇 0.03
大豆色拉油 97.34
其生产过程是：将大豆色拉油97.34KG、乙基麦芽酚0.8KG、2-乙酰基吡嗪0.08KG、丁香油0.15KG、肉桂油0.06KG、生姜精油0.35KG、大茴香油0.25KG、3-甲硫基丙醛0.15KG、反-2-反-4-癸二烯醛0.05KG、α-糠基硫醚0.3KG、3-四氢噻吩酮0.1KG、二聚巯基丙酮0.08KG、双(2-甲基-3-呋喃基)二硫醚0.2KG、二糠基硫醚0.06KG、2-甲基四氢呋喃硫醇0.03KG，在常温条件下分别依次加入到夹层罐中，并搅拌至完全溶解。
其中大豆色拉油可以等量替换为其它不太香的油，如大豆油或茶树油或葵花籽油或棕榈油或三醋酸甘油酯；肉桂油可以等量替换为桂皮油；生姜精油可以等量替换为精姜油或姜油树脂。
实施例2
生产100KG鸡肉香精的配比是：
乙基麦芽酚 0.5
2-乙酰基吡嗪 0.05
丁香油 0.1
肉桂油 0.05
生姜精油 0.3
大茴香油 0.2
3-甲硫基丙醛 0.05
反-2-反-4-癸二烯醛 0.01
α-糠基硫醚 0.2
3-四氢噻吩酮 0.05
二聚巯基丙酮 0.01
双(2-甲基-3-呋喃基)二硫醚 0.1
二糠基硫醚 0.01
2-甲基四氢呋喃硫醇 0.01
大豆色拉油 98.36
其生产过程是：将大豆色拉油98.36KG、乙基麦芽酚0.5KG、2-乙酰基吡嗪0.05KG、丁香油0.1KG、肉桂油0.05KG、生姜精油0.3KG、大茴香油0.2KG、3-甲硫基丙醛0.05KG、反-2-反-4-癸二烯醛0.01KG、α-糠基硫醚0.2KG、3-四氢噻吩酮0.05KG、二聚巯基丙酮0.01KG、双(2-甲基-3-呋喃基)二硫醚0.1KG、二糠基硫醚0.01KG、2-甲基四氢呋喃硫醇0.01KG，在常温条件下分别依次加入到夹层罐中，并搅拌至完全溶解。
其中大豆色拉油可以等量替换为其它不太香的油，如大豆油或茶树油或葵花籽油或棕榈油或三醋酸甘油酯；肉桂油可以等量替换为桂皮油；生姜精油可以等量替换为精姜油或姜油树脂。
实施例3
生产100KG鸡肉香精的配比是：
乙基麦芽酚 1.0
2-乙酰基吡嗪 0.1
丁香油 0.2
肉桂油 0.1
生姜精油 0.4
大茴香油 0.3
3-甲硫基丙醛 0.2
反-2-反-4-癸二烯醛 0.1
α-糠基硫醚 0.4
3-四氢噻吩酮 0.2
二聚巯基丙酮 0.1
双(2-甲基-3-呋喃基)二硫醚 0.3
二糠基硫醚 0.1
2-甲基四氢呋喃硫醇 0.05
大豆色拉油 96.45
其生产过程是：将大豆色拉油96.45KG、乙基麦芽酚1.0KG、2-乙酰基吡嗪0.1KG、丁香油0.2KG、肉桂油0.1KG、生姜精油0.4KG、大茴香油0.3KG、3-甲硫基丙醛0.2KG、反-2-反-4-癸二烯醛0.1KG、α-糠基硫醚0.4KG、3-四氢噻吩酮0.2KG、二聚巯基丙酮0.1KG、双(2-甲基-3-呋喃基)二硫醚0.3KG、二糠基硫醚0.1KG、2-甲基四氢呋喃硫醇0.05KG，在常温条件下分别依次加入到夹层罐中，并搅拌至完全溶解。
其中大豆色拉油可以等量替换为其它不太香的油，如大豆油或茶树油或葵花籽油或棕榈油或三醋酸甘油酯；肉桂油可以等量替换为桂皮油；生姜精油可以等量替换为精姜油或姜油树脂。
一、香气和耐温性能评价(一)
经公司技术部12人，销售部25人对本发明生产的鸡肉香精与普通鸡肉香精应用于鸡精中的香气进行对比评析。
按下述配方分别将本发明生产的鸡肉香精和普通鸡肉香精配制成鸡精：
食盐 25.0g
味精 44.67g
I+G 2.0g
白糖 10.0g
玉米淀粉 6.0g
洋葱粉 0.5g
大蒜粉 0.5g
鸡油 1.0g
鸡肉纯粉 4.0g
鸡肉膏 3.0g
鸡肉香精 0.3g
水 3.0g
1％β-胡罗卜素 0.03g
合计 100g
1、首先对配制好的鸡精进行对比分析：利用普通鸡肉香精生产的鸡精，香气不纯，有杂味，没有天然炖煮鸡肉的风味；利用本发明生产的鸡肉香精生产的鸡精，香气天然浓郁，有浓浓的炖煮鸡肉风味。
2、以煲鸡汤为例，对配制好的鸡精进行对比：
煲鸡汤，停火前10分钟加入鸡精。
加入普通鸡肉香精生产的鸡精时，鸡汤香气较淡，有杂味；表明普通鸡肉香精耐温性较差。加入本发明的鸡肉香精生产的鸡精时，鸡汤带有浓郁的鸡肉汤香气，口感醇厚，表明本发明生产的鸡肉香精耐温性较好。
综上所述，本发明生产的鸡肉香精比普通鸡肉香精香气质量稳定，耐温性能好，有浓浓的炖煮鸡肉风味。
二、香气和耐温性能评价(二)
本发明所述鸡肉香精与普通鸡肉香精应用于高温鸡肉肠的对比分析：
1、利用普通鸡肉香精生产鸡肉肠时，香气损失较大，香气较淡，并且有杂味。
2、利用本发明生产的鸡肉香精生产鸡肉肠时，香气损失较小，香气逼真，有浓浓的炖煮鸡肉风味。
综上所述，本发明生产的鸡肉香精比普通鸡肉香精香气质量稳定，耐温性能好，有浓浓的炖煮鸡肉风味。
Claims (1)
1.一种鸡肉香精，由以下成分组成：
所述各成分的含量单位为重量百分含量。
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669614B (zh) * | 2009-08-24 | 2012-12-05 | 天津春发生物科技集团有限公司 | 一种无动物源的高含氮粉状鸡肉香精 |
| CN102090611B (zh) * | 2010-11-22 | 2013-01-09 | 厦门市顶味兴业香料发展有限公司 | 辣子鸡香精及其生产工艺 |
| CN102326764B (zh) * | 2011-05-30 | 2013-04-24 | 天津春发生物科技集团有限公司 | 一种调配型肉味水状香精及其制备方法 |
| CN102366081B (zh) * | 2011-06-28 | 2013-04-03 | 天津春发生物科技集团有限公司 | 一种鸡肉水状香精及其制备方法 |
| CN102366082B (zh) * | 2011-06-28 | 2013-04-03 | 天津春发生物科技集团有限公司 | 一种鸡肉油状香精及其制备方法 |
| CN102228222B (zh) * | 2011-07-04 | 2013-04-03 | 天津春发生物科技集团有限公司 | 一种调配型鸡肉油状香精及其制备方法 |
| CN104172081B (zh) * | 2014-07-06 | 2015-08-19 | 武晓丹 | 一种鸡味调味粉及其制备方法和应用 |
| CN105011090B (zh) * | 2015-06-29 | 2018-03-13 | 广州天惠食品股份有限公司 | 一种低盐酱香牛肉膏香精及其制备方法 |
| CN108125203A (zh) * | 2017-12-15 | 2018-06-08 | 山东天博食品配料有限公司 | 一种熟香鸡肉味香精及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (zh) * | 2003-01-10 | 2003-07-23 | 巢中进 | 鸡肉味精及其生产工艺 |
| CN101040703A (zh) * | 2007-04-25 | 2007-09-26 | 上海应用技术学院 | 调配型红烧鸡肉香精及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (zh) * | 2003-01-10 | 2003-07-23 | 巢中进 | 鸡肉味精及其生产工艺 |
| CN101040703A (zh) * | 2007-04-25 | 2007-09-26 | 上海应用技术学院 | 调配型红烧鸡肉香精及其制备方法 |
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