Technology Research Of Preparation Of Coloring Increase Incense Liquid And Preservation Of A New Product Of Roast Chicken

As a popular chicken processed products, the sensory characteristics and food safety isthe key factor of roast chicken for consumer choice. In the processing, the preparation ofcoloring increase incense liquid is very important. Formula and reaction conditions ofMaillard reaction has a critical effect on the color and flavor of roast chicken.Therefore, the type and concentration level of amino acids, reducing sugars and sulfurcompounds were optimization, all of which have critical effect on Maillard reaction. Theconditions of Maillard reaction was discussed, the type and concentration levels ofpreservative for products were studied. The main obtain results shows that：(1) The method of response surface method (RSM) was used to obtain the best formulaparameters of Maillard reaction: Xylose3.7%, Alanine2.6%, Cysteine1.8%and Thiamine2.6%. In these conditions, the Maillard reaction liquid has the best color and flavor.(2) The method of response surface method (RSM) was used to obtain the best treatmentparameters of Maillard reaction: the value of pH is7.7, temperature is120℃, and treatmenttime is69minute. In these conditions, the Maillard reaction liquid has the best color andflavor.(3) The method of response surface method (RSM) was used to obtain the best formulaparameters of compound antibacterial agent: Lysozyme0.045%, Sodium diacetate2.6%,Nisin0.03%, Sodium Lactate3.6%, in this condition, the preservative has the bestantibacterial effect.