摘要
本实验研究了以牛骨酶解液为反应基液,添加氨基酸、还原糖,经美拉德反应制备生成牛骨香汁,并进一步添加香辛料制备生成香骨酱的工艺条件,利用感官评定及美拉德反应产物进行分析,结果表明:在酶解液中添加0.2%的半胱氨酸与2%的木糖,在120℃下美拉德反应4 0 min形成香骨汁效果最佳,并将其浓缩4倍后风味更佳。在浓缩香骨汁中添加2%的食盐,4%的淀粉,各0.1%的干辣椒、白胡椒、黑胡椒、干生姜、花椒,各0.05%八角、孜然、咖喱粉,形成香骨酱风味最佳。
This research is studying on the processing conditions which use bovine enzymatic solution as reaction-based liquid, add the amino acids, reducing sugar and then through Maillard reaction to generate Shannon bone juice, and add further spice to generate Shannon bone paste preparation. Furthermore,it used sensory assessment to analysis Maillard reaction products. The result showed that： In enzymolysis liquid, add 0.2% cysteine and xylose 2%, at 120~C under the formation of Maillard reaction 40min,Shannon bone juice is best, and its concentration after 4 times would have better flavor. In concentrated Shannon Bone juice, add 2% salt, 4% starch, dry pepper, white pepper, black pepper, dry ginger, pepper all 0.1%, star anise, cumin, curry powder all 0.05%, would form the best flavor.
出处
《肉类研究》
2009年第4期18-27,共10页
Meat Research
基金
国家十一五科技支撑项目(编号2006BAD05A16)
关键词
牛骨酶解液
美拉德反应
香骨汁
香骨酱
bovine enzymatic solution
Maillard reaction
bone Shannon juice
Shannon bone paste preparation
