摘要
以三文鱼的加工下脚料为原料,经酶解和美拉德反应,制备香味浓郁的鱼味香料。通过分析水解液中氨基酸组成,确定美拉德反应中所需添加的氨基酸,单因素试验和正交试验确定美拉德反应的基本配料和反应条件。结果表明:水解液中含有18种氨基酸,半胱氨酸含量较少,制备鱼味香料的最佳工艺为:添加4%葡萄糖、1.6%半胱氨酸、1%硫胺素以及1%酵母粉,调节pH至7.0,110℃反应50min。
Aromatic-flavor fishy spices are prepared with sahnon scraps with the method of enzymatic hydrolysis and Maillard reaction. The amino acids added in Maillard reaction is determined through the analysis of amino acids in hydrolyzate. Single-factor test and orthogonal test are applied to determine the basic ingredients and conditions of Maillard reaction. The results show that 18 types of amino acids are detected in hydrolyzate, and there is less content of cysteine, the optimum reaction conditions are： glucose of 40/6, cysteine of 1.6M, sulfate of 1%, yeast of 1%, pH of 7.0, temperature of 110 ℃, time of 50 min.
出处
《中国调味品》
CAS
北大核心
2017年第3期94-98,103,共6页
China Condiment
关键词
三文鱼下脚料
鱼味香料
酶解
美拉德反应
氨基酸
正交试验
satmon scraps
fishy spices
enzymatic hydrolysis
Maillard reaction
amino acids
orthogonal test
作者简介
孙蓓（1983-），女，硕士．研究方向：食品科学。
