| 鸭肉酶解液美拉德反应制备鸭肉香精基料的研究 |
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| 引用本文： | 谢颖,陶宁萍,王锡昌,刘源. 鸭肉酶解液美拉德反应制备鸭肉香精基料的研究[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 谢颖 陶宁萍 王锡昌 刘源 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海优青科研专项基金(2006-16013); 上海市教委科研创新项目(08YZ117) |
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| 摘 要： | 为制备鸭肉香精基料,以鸭肉酶解液为原料,添加还原糖、盐、维生素以及蒜粉进行美拉德反应。通过单因素实验和正交实验,确定最佳美拉德反应条件:酶解液中加入10%葡萄糖,3%盐,0.7%VB1,0.15%VC和0.1%蒜粉,110℃,自然pH6.87条件下反应30min。在此条件下制得的香精基料液体澄清,淡黄色,具有浓郁的鸭肉香味,令人愉快的香甜气和轻微蒜味,咸鲜味明显、突出,无苦涩味。
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| 关 键 词： | 鸭肉酶解液 美拉德反应 最佳条件 |
Study on the preparation of essence by the Maillard reaction on enzymatic hydrolyzate of duck meat |
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| XIE Ying,TAO Ning-ping,WANG Xi-chang,LIU Yuan. Study on the preparation of essence by the Maillard reaction on enzymatic hydrolyzate of duck meat[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | XIE Ying TAO Ning-ping WANG Xi-chang LIU Yuan |
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| Affiliation: | XIE Ying,TAO Ning-ping,WANG Xi-chang,LIU Yuan (Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | For preparation the essence precursor of duck meat, reducing sugar, salt, vitamins and garlic powder were added to Maillard reaction in this experiment.The optimal Maillard reaction condition was obtained through single factor test and orthogonal test.The results showed the best conditions were that addition level of glucose was 10% ,addition level of salt was 3% ,addition level of V_(B1), was 0.7% ,addition level of V_C was 0.15% and addition level of garlic powder was 0.1% ,the temperature of reaction was 110℃, pH was 6.87,the time of reaction was 30min.Under this condition, we got clear, light yellow liquid essence with intensive duck meat flavor and sweet odor,a little of alliaceous odor. |
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| Keywords: | enzymatic hydrolyzate of duck meat Maillard reaction the best conditions |
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