Brewage method for flavour chicken oil

A chicken oil and flavor technology, applied in food preparation, edible oil/fat, food science, etc., can solve the problem of not being able to know the distribution of aroma substances

Inactive Publication Date: 2008-07-02
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
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Problems solved by technology

Although the composition of the aroma of chicken fat can be analyzed, it is impossible to know the distribution of aroma substances in chicken fat

Method used

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  • Brewage method for flavour chicken oil

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Embodiment Construction

[0005] According to scientific sensory evaluation and physical and chemical indicators, the best chicken fat flavor is at carbonyl value 22.5meq / kg, acid value 3.0mgKOH / g, and peroxide value 4.9meq / kg. Accurately weighed 0.15~0.4g of chicken fat was dissolved in 10mL of ethanol at 50℃, and 1mL of it was put into a ground-mouthed, stoppered test tube, mixed with 1mL of phenylhydrazine solution, and heated in a water bath at 70℃ for 50% reaction. After passing through the filter membrane (0.45μm), the carbonyl compounds were qualitatively and quantitatively analyzed by high pressure liquid chromatography.

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Abstract

A refined edible chicken oil used in daily life relates to an odourlessness and flavourless axunge which gradually generates a specific flavor of chicken under the high temperature cooking and frying condition; but under the high temperature condition, the chicken oil generates oxidation and fail reactions which lead the chicken oil not to be eaten. The invention utilizes a high pressure liquid chromatography to analyze the main fragrant matter in the chicken oil - the content and proportion relation of each volatile carbonyl compound in the chicken oil and is added into the refined edible chicken oil, so as to lead the chicken oil to assume full chicken oil flavor. The fragrance of the full chicken oil is generated under 22.5meq/kg of carbonyl value, 3.0mgKOH/g of acid value and 4.9meq/kg of peroxide number. The main carbonyl compounds in the chicken oil comprises 2, 4-decadienal, 2-undenal, nonanal and 2-nonenal. The refined chicken oil can reappear the full chicken oil flavor when the fragrant matters of the 2, 4-decadienal (5.946mg/kg), the 2-undenal (3.532mg/kg), the nonanal (2.863mg/kg) and the 2-nonenal (1.301mg/kg) are added.

Description

Technical field [0001] The refined edible chicken fat used in daily life is odorless and tasteless oil. Under the conditions of high-temperature cooking and frying, the unique flavor of chicken fat is gradually produced. However, under high temperature conditions, the chicken fat is oxidized and deteriorated, making it inedible. In order to make the refined chicken fat present the unique aroma of chicken fat under safe conditions, chicken fat flavors are added to the refined chicken fat. Background technique [0002] The unique aroma components of chicken fat formed under high temperature conditions used chicken fat aroma gas collection and gas chromatography to determine the flavor components in the past. Although the composition of the aroma of chicken fat can be analyzed, the distribution of aroma substances in chicken fat is not known. Summary of the invention [0003] When the chicken fat presents the best flavor under high temperature conditions, the main flavor substances...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23L1/231A23L27/26
Inventor 李昌模
Owner TIANJIN UNIV OF SCI & TECH
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