摘要
研究花生粕蛋白水解液结合其它前体物质通过 Maillard反应合成肉类香味料。结果表明，脱毒后的花生粕蛋白深度酶解液中，添加适量维生素、半胱氨酸、葡萄糖等物质，在 pH5～ 5.5， 115℃， 60min可造成理想肉类香味料，其稀释倍数高达 500倍。
This article studied the synthesis of meat flavor aroma of detoxified peanut dregs hydrolysate together with other precursors through Maillard reaction,and the results showed that the detoxified hydrolysate could synthesize ideal meat flavor aroma in pH5～ 5.5， 115℃ ,60minutes in the presence of vitamine B 1,L－ cystein,glucose and so on.In the optimum conditions,the meat flavor aroma product could be diluted as much as 500 times.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期25-27,共3页
Food Science
