鸡肉风味型鸡粉生产技术.pdfVIP

食品科技 2009 年第34 卷第 10 期 FOOD SCIENCE AND TECHNOLOGY 添加剂与调味品 鸡肉风味型鸡粉生产技术 廖国洪 (天调食品配料有限公司，郴州432000) 摘要： 鸡肉风味型鸡粉作为新一代调味料，正以其上等的原料质量和出色的调味口感，迅速占 领并扩大了市场份额。详尽介绍了鸡肉风味型鸡粉的主要调配基料和在调味过程中的作用和贡 献，并比较了注重鲜味类型和注重鸡肉风味类型两个主要类型鸡精的差异，结合具体的生产技 术推荐了较为通用的鸡肉风味型鸡粉配方。 关键词： 鸡肉风味型鸡粉；调味品；鸡肉粉 中图分类号： + 文献标志码： 文章编号： TS 264.2 3 C 1005-9989(2009)10-0231-04 Technology of chicken flavor-type of chicken powder LIAO Guo-hong (Tiantiao Food Ingredients Co. Ltd., Chenzhou 432000) Abstract: As a new generation of chicken flavor -type, chicken powder quickly occupied and expanded marketable share by finest quality of raw materials and excellent mouthfeel. Introduce the major deployment of base material of chicken powder and in the seasoning process of the role and contribution of chicken powder in detail. Compare the differences between the focus on flavor type and focus on the type of chicken flavor. Recommended a more common type of chicken flavor chicken powder formula with the specific production technology. Key words: chicken flavor-type of chicken powder; condiments; chicken powder 收稿日期： 2009-05-28 *通讯作者 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! the porous maize starch granule prepared by amylase treat－ [7] 王志民, 熊华. 多孔淀粉的研制[J]. 四川工业学院学报, ment[J]. Starch, 1995,(9):358-362 2002,(4):101-103 [3] Jingan Zhao, Michael A, Madson, Roy L Whistler. Cavities [8] 徐忠,缪铭,李丽莎.酶法制备多孔玉米淀粉的影响因素 in Porous Corn Starch Provide a large Storage Space [J