| 美拉德反应制备天然鸡肉风味调料的研究 |
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| 引用本文： | 肖朝耿,唐宏刚,陈黎洪. 美拉德反应制备天然鸡肉风味调料的研究[J]. 浙江农业学报, 2012, 24(3): 499-502 |
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| 作者姓名： | 肖朝耿 唐宏刚 陈黎洪 |
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| 作者单位： | 浙江省农业科学院食品科学研究所,浙江杭州,310021 |
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| 基金项目： | 浙江省重大科技专项重点农业项目(2011C12038) |
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| 摘 要： | 以鸡骨泥酶解液为基料,结合其他前体物,研究了美拉德反应制备天然鸡肉风味香料的工艺过程和技术路线,在单因素分析的基础上通过正交试验优化工艺参数.研究结果表明:在基本配方条件下添加0.2％丙氨酸,0.6％DL-蛋氨酸,0.2％半胱氨酸盐,0.4％L-半胱氨酸,7％葡萄糖,7％蔗糖,于100℃条件下加美拉德反应120min,可制得风味纯正、香味浓郁的天然鸡肉风味调料.
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| 关 键 词： | 鸡骨泥 美拉德反应 鸡肉风味调料 |
Study on preparation of natural chicken flavor seasoning by Maillard reaction |
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| XIAO Chao-geng , TANG Hong-gang , CHEN Li-hong. Study on preparation of natural chicken flavor seasoning by Maillard reaction[J]. Acta Agriculturae Zhejiangensis, 2012, 24(3): 499-502 |
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| Authors: | XIAO Chao-geng TANG Hong-gang CHEN Li-hong |
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| Affiliation: | (Institute of Food Sciences,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China) |
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| Abstract: | In this study,natural chicken flavor seasoning was prepared by Maillard reaction using chicken bone paste enzymatic hydrolysate and other precursors.Orthogonal test design was applied to obtain the optimal reacting conditions.The results showed that,after heating the mixture of basic components,0.2% alanine,0.6% DL-methionine,0.2% cysteine hydrochloride,0.4% L-cysteine,7% glucose and 7% saccharose for 120 min under 100℃,a natural chicken flavor seasoning possessing good taste was obtained. |
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| Keywords: | chicken bone paste Maillard reaction chicken flavor seasoning |
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