摘要
研究了对一定水解度的花生粕蛋白水解液，与葡萄糖在一定条件下发生美拉德反应来建立良好鸡肉香型香精。根据该体系中氨基酸种类及数量的变化以及香气成分的检测，初步探讨了生成不同香味化合物的机理。研究发现，花生粕蛋白水解液中游离氨基酸含量的高低与美拉德反应过程中氨基酸的损失率并不呈相关性，为了生成良好的鸡肉香型香味料，加入鸡油（占总溶液30％）、鸡蛋黄（占总溶液20％）等辅料是必要的。根据美拉德热反应香气成分检测表明，在这个系统中体现鸡肉香型的化合物主要是烤香、肉香和脂香化合物。
Through Maillard Reaction in a certain enzymatic peanut protein hydrolysate, with glucose at a certain conditions, the best conditions of the chicken flavoring synthesis was studied, and through the quantity of amino acids variation and flavoring compounds detection, the aroma compounds formation mechanism in the system was analysised. The experimental results show that there is no relativity for the produce ratio and lose ratio of amino acids in the system. It is necessary to add chicken fat （ area% is 30% ） and egg yolk （ area% is 20% ） in order to form the best chicken flavoting, and the Maillard Reaction aroma compounds detection results show that the roast, meat and the lipids aroma compounds are main in this system.
出处
《中国食品添加剂》
CAS
2007年第G00期290-293,共4页
China Food Additives
