摘要
将干酪乳杆菌、小球菌按1∶2的比例接种到肉类中,添加2%的食盐、0·5%的糖,在30℃下进行发酵,产生独特香气和滋味;然后添加4·2%葡萄糖、3·5%丙氨酸、8%甘氨酸、7·6%HVP、水分含量为18%,在112℃条件下反应132min,可获得肉香浓郁的发酵型肉味香精。
Lactobacillus easel, Micrococci was inoculated into the meat, which ratio of them are 1 ： 2. The result showed that the fermented meat generate special aroma and flavor when the addition of salt, sugar was 2 %, 0.5% respectively, and the temperature of fermentation was 30℃. It was found that the optimum reaction conditions in preparing fermented meaty flavor of Maillard reaction were： the addition of glucose, alanine, glycin , HVP was 4.2 %, 3.5 %,8 %,7.2% respectively, and the content of water was 18%, the mixture was heated at 112℃for 132 minutes.
出处
《中国调味品》
CAS
北大核心
2007年第1期62-66,共5页
China Condiment
基金
广东省科技计划支持项目(2005A20303002)
关键词
肉味香精
微生物发酵
美拉德反应
Meaty flavor
microbial fermentation
Maillard reaction
