摘要
结合电子鼻(E-nose)和感官评定,研究了如何运用不同香韵的单体原料调配出虾肉香精并得出较为优化的香精配方的过程,同时以虾肉为原料,运用酶解技术,通过Maillard反应制备出天然逼真感强的虾肉香精。对反应型虾肉香精的配方进行了改良,结论为:D-木糖与葡萄糖的比例为1∶4,精氨酸与丙氨酸的比例为2∶1,抗坏血酸0.6%,牛磺酸0.4%。同时,香精溶液在100℃下蒸煮30 min香气无明显损失,具有耐温性质,可应用到高温海鲜制品中。
Using the e-nose and olfactory evaluation,the paper studied how to apply compounds of different flavor notes to the process of flavoring and drawed optimum flavor formula and prepared shrimp flavor true to nature using the shrimp as raw material through biologic enzyme hydrolysis and Maillard reaction.The formula of thermal reaction can be adjusted in order to prepare more realistic products：adding a mixture of monosaccharide（xylose and glucose and the ratio of them was 1∶4）,adjusting the ratio of arginine and alanine to 2∶1 and adding 1.0% thiamin,0.6% ascorbic acid and 0.4% taurine according to the mass of hydrolysate.Meanwhile it still had the ability to bear high temperature,with no apparent odor wastage under the temperature of 100 ℃ in aqueous solutions,which coulde be effectively used in high-temperature seafood products.
出处
《上海应用技术学院学报（自然科学版）》
2009年第4期261-265,285,共6页
Journal of Shanghai Institute of Technology: Natural Science
基金
上海市科委国际科技合作基金项目(08430703300)
关键词
调配型虾肉香精
反应型虾肉香精
电子鼻
modulation shrimp flavors
thermal reaction shrimp flavors
e-nose
