CN112956674A - 一种红烧鸡腿肉香精 - Google Patents

一种红烧鸡腿肉香精 Download PDF

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CN112956674A
CN112956674A CN202110364945.1A CN202110364945A CN112956674A CN 112956674 A CN112956674 A CN 112956674A CN 202110364945 A CN202110364945 A CN 202110364945A CN 112956674 A CN112956674 A CN 112956674A
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刘玉平
徐士琪
刘斌善
张祉敏
杨文熙
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Beijing Technology and Business University
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom

Abstract

本发明提供了一种红烧鸡腿肉香精的制备方法，红烧鸡腿肉香精是由肉香香料、脂肪香香料、酱香香料、焦糖香香料、辛香香料、溶剂六部分原料组成。肉香香料包括2‑甲基‑3‑巯基呋喃和2‑乙酰基噻唑；脂肪香香料包括己醛、辛醛和反，反‑2，4‑癸二烯醛；酱香香料包括3‑甲硫基丙醛和苯乙醛；焦糖香香料包括2，5‑二甲基‑4‑羟基‑3(2H)‑呋喃酮；辛香香料包括二甲基三硫、芳樟醇、β‑石竹烯、茴香脑和丁香酚；溶剂采用乙醇、丙二醇、甘油或三者的混合物，也可以是大豆油、菜籽油、花生油、玉米油等植物油。

Description

一种红烧鸡腿肉香精
技术领域
本发明涉及的是一种食品用香精，更具体的说是一种用于方便食品或者调味品加香的红烧鸡腿肉香精。
背景技术
鸡肉是人们喜欢且日常生活中经常食用的肉类，需求量较大。为了增加肉鸡产量，目前采用了多种方法缩短肉鸡的饲养周期；随着肉鸡饲养周期的缩短，生鸡肉中的香气成分前体物量也相应地有所减少，使得加工出来的鸡肉香气强度有所减弱。在实现传统菜肴工业化生产过程中，需要开发香气逼真的鸡肉香精，以弥补鸡肉类菜肴由于鸡肉自身香气成分前体物含量低和加工过程中香气成分损失导致的菜肴香气变弱的问题。
红烧鸡肉是人们加工鸡肉的常用方法之一，目前关于红烧鸡肉香精的专利主要有两类：一类是调配型香精，如孙宗宇2007年申请的“调配性红烧鸡肉香精及其制备方法(申请号200710039904.5)”，但该专利中存在一些问题，如使用的香料有的不是天然存在的香料或不是加工食品中存在的香料(如乙基麦芽粉，属于人造香料)，有的是当时和现在我国都不允许使用的食用香料(如4-甲基-4-糠硫基戊酮-2)，等等。一类是采用热反应(也称为梅拉德反应)制备红烧鸡肉香精，如杨宇航2014年申请的“一种红烧鸡肉膏的制作工艺(申请号201410779437.X)”和芦学军2015年申请的“一种红烧鸡肉香精及其制备方法(申请号201510435607.7)”，采用热反应制得红烧鸡肉香精由于主要原料是鸡肉或鸡的下脚料(如鸡骨、鸡皮等)、氨基酸和还原糖，得到的香精香气强度较弱，在加香产品中的用量较大，多数还需要再加入少量调配的香精或香基。
加工熟的鸡，不同部位的鸡肉香气有所差别；发明人采用分子感官科学的方法，对供航天员食用的红烧鸡腿肉中的香气成分进行分析，筛选出红烧鸡腿肉中的关键香气成分；通过考察在储存过程中红烧鸡腿肉的关键香气成分的变化情况，确定出了红烧鸡腿肉中关键香气成分的含量大致范围；最终采用天然等同香料(即这些香料都是自然界中或加工食品中存在的香料)，经过反复调配制得一种香气逼真、协调的红烧鸡腿肉香精。
发明内容
本发明所要解决的技术问题是采用国内批准允许使用的食用香料和食品配料，提供一种香气逼真度高、留香持久的红烧鸡腿肉香精。
本发明采用的技术方案：一种红烧鸡腿肉香精由肉香香料、脂肪香香料、酱香香料、焦糖香香料、辛香香料、溶剂六部分原料组成：
所述肉香香料由下列组分组成，以重量百分比计：
2-甲基-3-巯基呋喃 0.05％～0.10％
2-乙酰基噻唑 0.02％～0.05％
所述脂肪香香料由下列组分组成，以重量百分比计：
己醛 0.05％～0.10％
辛醛 0.20％～0.50％
反，反-2，4-癸二烯醛 0.40％～0.80％
所述酱香香料由下列组分组成，以重量百分比计：
3-甲硫基丙醛 0.03％～0.06％
苯乙醛 0.02％～0.04％
所述焦糖香香料由下列组分组成，以重量百分比计：
2，5-二甲基-4-羟基-3(2H)-呋喃酮 0.30％～0.60％
所述辛香香料由下列组分组成，以重量百分比计：
Figure BSA0000238469130000021
所述溶剂可以是乙醇、丙二醇、甘油或三者的混合物，也可以是大豆油、菜籽油、花生油、玉米油等食用植物油，以重量百分比计：
溶剂 添加至红烧鸡腿肉香精的100％
上述红烧鸡腿肉香精的制备方法，其特征在于：把容器放在电子天平上，扣除容器质量，依次加入上述各香韵的食用香料，再加入溶剂，然后搅拌均匀即可。
本发明的特点是根据采用分子感官科学的方法对红烧鸡腿肉中关键香气成分的分析结果，从目前我国已经批准允许使用的食品香料中选择关键性香成分，通过香气分类，进行红烧鸡腿肉香精调配。调配出的香精香气浓郁，特征性强，可赋予食品红烧鸡腿肉香；且所用原料易得、生产方法简单、成本便宜。
具体实施方式
下面结合实施例对本发明进一步说明。
实施例1：
红烧鸡腿肉香精配方一：(总计100g)
所述肉香香料由下列组分组成：
2-甲基-3-巯基呋喃 0.09g
2-乙酰基噻唑 0.03g
所述脂肪香香料由下列组分组成：
己醛 0.07g
辛醛 0.31g
反，反-2，4-癸二烯醛 0.74g
所述酱香香料由下列组分组成：
3-甲硫基丙醛 0.05g
苯乙醛 0.02g
所述焦糖香香料由下列组分组成：
2，5-二甲基-4-羟基-3(2H)-呋喃酮 0.58g
所述辛香香料由下列组分组成：
Figure BSA0000238469130000031
所述溶剂由下列组分组成：
乙醇 80.00g
甘油 添加至100g
评价：上述红烧鸡腿肉香精的鸡肉香气浓郁，脂肪香和焦糖香的香气明显，辛香和酱香协调，香精整体香气透发，比较适合应用于方便面调料包中，也可应用于汤料包的增香。
实施例2：
红烧鸡腿肉香精配方二：(总计100g)
所述肉香香料由下列组分组成：
2-甲基-3-巯基呋喃 0.06g
2-乙酰基噻唑 0.04g
所述脂肪香香料由下列组分组成：
己醛 0.05g
辛醛 0.25g
反，反-2，4-癸二烯醛 0.55g
所述酱香香料由下列组分组成：
3-甲硫基丙醛 0.04g
苯乙醛 0.03g
所述焦糖香香料由下列组分组成：
2，5-二甲基-4-羟基-3(2H)-呋喃酮 0.55g
所述辛香香料由下列组分组成：
Figure BSA0000238469130000041
所述溶剂由下列组分组成：
丙二醇 添加至100g
评价：上述红烧鸡腿肉香精的鸡腿肉香浓郁，辛香突出，焦糖香气饱满，脂肪香和酱香协调，比较适合应用于薯片、锅巴、馒头干的增香。
实施例3：
红烧鸡腿肉香精配方三：(总计100g)
所述肉香香料由下列组分组成：
2-甲基-3-巯基呋喃 0.09g
2-乙酰基噻唑 0.05g
所述脂肪香香料由下列组分组成：
己醛 0.06g
辛醛 0.35g
反，反-2，4-癸二烯醛 0.45g
所述酱香香料由下列组分组成：
3-甲硫基丙醛 0.06g
苯乙醛 0.04g
所述焦糖香香料由下列组分组成：
2，5-二甲基-4-羟基-3(2H)-呋喃酮 0.39g
所述辛香香料由下列组分组成：
Figure BSA0000238469130000051
所述溶剂由下列组分组成：
精制菜籽油 添加至100g
评价：上述红烧鸡腿肉香精的特征香气明显，鸡腿肉香、酱香饱满，脂肪香、焦糖香、辛香协调，香精留香时间长，适用于火腿肠和肉丸的加香。

Claims (2)

1.一种红烧鸡腿肉香精，其特征是由肉香香料、脂肪香香料、酱香香料、焦糖香香料、辛香香料、溶剂六部分原料组成：
所述肉香香料由下列组分组成，以重量百分比计：
2-甲基-3-巯基呋喃 0.05％～0.10％
2-乙酰基噻唑 0.02％～0.05％
所述脂肪香香料由下列组分组成，以重量百分比计：
己醛 0.05％～0.10％
辛醛 0.20％～0.50％
反，反-2，4-癸二烯醛 0.40％～0.80％
所述酱香香料由下列组分组成，以重量百分比计：
3-甲硫基丙醛 0.03％～0.06％
苯乙醛 0.02％～0.04％
所述焦糖香香料由下列组分组成，以重量百分比计：
2，5-二甲基-4-羟基-3(2H)-呋喃酮 0.30％～0.60％
所述辛香香料由下列组分组成，以重量百分比计：
Figure FSA0000238469120000011
所述溶剂可以是乙醇、丙二醇、甘油和三者的混合物，也可以是大豆油、菜籽油、花生油、玉米油等植物油，以重量百分比计：
溶剂 添加至红烧鸡腿肉香精的100％。
2.根据权利要求1所述的红烧鸡腿肉香精，其特征是采用乙醇、丙二醇、甘油、前三者的混合物和食用植物油为溶剂。
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