CN103494153B - 一种羊脂控制氧化制备羊肉味风味料及其制备方法 - Google Patents
一种羊脂控制氧化制备羊肉味风味料及其制备方法 Download PDFInfo
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- KMUONIBRACKNSN-UHFFFAOYSA-N potassium dichromate Chemical compound [K+].[K+].[O-][Cr](=O)(=O)O[Cr]([O-])(=O)=O KMUONIBRACKNSN-UHFFFAOYSA-N 0.000 description 1
- IWZKICVEHNUQTL-UHFFFAOYSA-M potassium hydrogen phthalate Chemical compound [K+].OC(=O)C1=CC=CC=C1C([O-])=O IWZKICVEHNUQTL-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
Description
因素 | 方差平方和 | 自由度 | F比 | F临界值 | 显著性 |
A/氧化羊脂 | 558.111 | 2 | 313.898 | 19.000 | * |
B/D-木糖 | 10.111 | 2 | 5.687 | 19.000 | |
C/氯化钠 | 32.111 | 2 | 18.060 | 19.000 | |
D/ VB1 | 103.444 | 2 | 58.180 | 19.000 | * |
E/L-半胱氨酸盐酸盐 | 147.111 | 2 | 82.740 | 19.000 | * |
F/蛋氨酸 | 52.111 | 2 | 29.309 | 19.000 | * |
误差 | 1.78 | 2 |
序号 | A温度/℃ | B时间/h | C pH | D空白 | 分值 |
1 | 110 | 1.0 | 6.0 | -1 | 63 |
2 | 110 | 2.0 | 6.5 | 0 | 78 |
3 | 110 | 3.0 | 7.0 | 1 | 72 |
4 | 120 | 1.0 | 6.5 | 1 | 87 |
5 | 120 | 2.0 | 7.0 | -1 | 92 |
6 | 120 | 3.0 | 6.0 | 0 | 82 |
7 | 130 | 1.0 | 7.0 | 0 | 68 |
8 | 130 | 2.0 | 6.0 | 1 | 69 |
9 | 130 | 3.0 | 6.5 | -1 | 78 |
K1 | 71.000 | 72.667 | 71.333 | 77.667 | |
K2 | 87.000 | 79.667 | 81.000 | 76.000 | |
K3 | 71.667 | 77.333 | 77.333 | 76.000 | |
R | 16.000 | 7.000 | 9.667 | 1.667 |
因素 | 方差平方和 | 自由度 | F比 | F临界值 | 显著性 |
温度 | 491.556 | 2 | 88.473 | 19.000 | * |
时间 | 76.222 | 2 | 13.719 | 19.000 | |
pH | 42.889 | 2 | 25.718 | 19.000 | * |
误差 | 5.560 | 2 |
温度(℃) | PV值/meq.Kg-1 | AV值 | S值/mgKOH.g-1 | 感官评分 | 香气 |
100 | 139.895 | 99.357 | 1.453 | 73 | 淡羊脂香 |
115 | 193.578 | 113.274 | 1.487 | 72 | 羊脂香 |
125 | 246.251 | 165.239 | 1.603 | 75 | 羊脂香 |
135 | 367.679 | 185.537 | 2.449 | 89 | 浓脂香味,淡膻味 |
145 | 320.872 | 178.143 | 2.562 | 87 | 羊脂香味,淡膻味 |
155 | 298.543 | 157.349 | 8.573 | 78 | 淡刺激性气味 |
165 | 287.876 | 148.974 | 12.305 | 70 | 刺激性气味 |
时间/h | PV值/meq.Kg-1 | AV值 | S值/mgKOH.g-1 | 感官评分 | 香气 |
0.0 | 5.086 | 4.249 | 0.521 | 58 | 羊膻味 |
1.0 | 89.274 | 12.436 | 0.972 | 67 | 弱羊脂香 |
2.0 | 163.351 | 98.783 | 1.375 | 73 | 羊脂香 |
3.0 | 226.251 | 155.239 | 1.503 | 87 | 羊脂香味,淡膻味 |
4.0 | 242.139 | 189.452 | 2.469 | 89 | 羊脂香味,淡膻味 |
5.0 | 335.748 | 247.137 | 8.932 | 76 | 羊脂香,弱焦香 |
6.0 | 486.652 | 251.328 | 11.435 | 70 | 刺激性气味 |
通气量/m3.(Kg.h) -1 | PV值/meq.Kg-1 | AV值 | S值/mgKOH.g-1 | 感官评分 | 香气 |
0.15 | 107.562 | 89.237 | 0.0783 | 69 | 弱羊脂香 |
0.20 | 149.783 | 102.238 | 1.248 | 71 | 弱羊脂香 |
0.25 | 256.251 | 151.239 | 1.643 | 76 | 羊脂香 |
0.30 | 253.126 | 192.157 | 2.019 | 87 | 清新羊脂香 |
0.35 | 262.189 | 199.458 | 2.357 | 86 | 羊脂香 |
0.40 | 289.146 | 210.345 | 7.357 | 80 | 弱焦香 |
0.45 | 300.013 | 247.243 | 11.672 | 75 | 焦香 |
因素 | 方差平方和 | 自由度 | F比 | F临界值 | 显著性 |
温度 | 47501.708 | 2 | 205.552 | 19.000 | * |
时间 | 1641.371 | 2 | 7.103 | 19.000 | |
通气量 | 306.166 | 2 | 1.325 | 19.000 | |
误差 | 231.090 | 2 |
因素 | 方差平方和 | 自由度 | F比 | F临界值 | 显著性 |
温度 | 1795.257 | 2 | 14.652 | 19.000 | |
时间 | 900.915 | 2 | 7.353 | 19.000 | |
通气量 | 3494.240 | 2 | 28.518 | 19.000 | * |
误差 | 122.530 | 2 |
因素 | 方差平方和 | 自由度 | F比 | F临界值 | 显著性 |
温度 | 0.133 | 2 | 33.250 | 19.000 | * |
时间 | 0.749 | 2 | 187.250 | 19.000 | * |
通气量 | 0.011 | 2 | 2.750 | 19.000 | |
误差 | 0.000 | 2 |
序号 | 成分名称 | 含量 |
1 | (z)-9-十六碳烯-1-醇 | 1.99 |
2 | 1-十七烷醇 | 3.32 |
3 | 维生素A醛 | 10.06 |
4 | 2,3,6-三氯苯甲醛 | 0.06 |
5 | 5,7-二甲基-1-四氢萘酮 | 0.27 |
6 | 17-羟基乙酸皮质(甾)酮 | 6.68 |
7 | 醛甾酮 | 0.59 |
8 | 1-(4-乙酰氧基-3-甲氧苯基)乙酮 | 0.03 |
9 | 马烯雌酮 | 0.02 |
10 | *** | 0.41 |
11 | 皮质酮 | 0.17 |
12 | 硬脂酸 | 8.54 |
13 | 棕榈酸 | 0.19 |
14 | 去氢胆酸 | 0.39 |
15 | 顺-9-十八碳烯酸甲酯 | 58.12 |
16 | 维生素 A 乙酸酯 | 6.33 |
17 | 十四酸十四酯 | 0.05 |
18 | 棕榈酸甲酯 | 0.29 |
19 | 2-烯丙基-6-甲基苯酚 | 0.22 |
20 | 12,13 - 二氢-7H-二苯并(A,G)咔唑 | 1.40 |
21 | 其它 | 0.87 |
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CN104799245A (zh) * | 2015-05-07 | 2015-07-29 | 宁夏大学 | 一种清真羊肉风味基料的制备方法 |
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CN110169563A (zh) * | 2019-05-28 | 2019-08-27 | 江南大学 | 一种具有抗氧化功能的美拉德风味肽及其制备方法 |
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