摘要
利用鲅鱼酶解液与Maillard反应来制备海蟹味香精,通过正交设计安排实验,运用感官分析评定各个样品,得出制备香精的最佳条件,最佳条件为:酶解液:20.00g;甘氨酸:1.00g;丙氨酸:1.00g;精氨酸:0.50g;脯氨酸:0.50g;葡萄糖:6.00g;牛磺酸:0.50g;木糖1.00g;谷氨酸:0.50g;温度:125℃;时间:70min;蛋氨酸:0.60g;半胱氨酸:0.30g。
Using spanish mackerel hydrolysis products and Maillard reaction to prepare crab flavors, the orthogenal design was used to arrange reactions and find the optimized conditions for the system, the optimized conditions are： hydrolysis products=20.00g; giycine=l. 00g; alanine =1.00g; arginine =0.50g; proline=0.50g; glucose =3.00g; taurine =0.50g; xylose=l. 00g; glutamic acid= 0.50 ; temperature= 125 ℃ ; Time= 70min ; methionine= 0.60g; Cysteine= 0.30g.
出处
《中国调味品》
CAS
北大核心
2006年第5期24-26,20,共4页
China Condiment
