Maillard反应制备虾味香精  

Preparation of Prawn Flavoring Essence by Maillard Reaction

作　　者：祖道海[1] 宋焕禄[1] 李大明[1] 江新业[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科学》2006年第9期147-150,共4页Food Science

摘　　要：利用虾酶解液结合Maillard(美拉德)反应研制虾味香精,利用均匀设计安排实验,根据感官分析找出反应的最佳条件为:温度:115℃、时间:37min、虾酶解液40.00g、葡萄糖6.00g、甘氨酸2.70g、蛋氨酸1.90g、脯氨酸3.00g、丙氨酸3.00g、精氨酸2.90g、酵母提取物4.00g。Using prawn hydrolyzed products and Maillard reaction to prepare prawn flavoring essence, the uniform designs were studied to arrange reactions and find the optimized conditions for the system. The optimized conditions are： temperature 115℃ ;time 37min; hydrolysis products 40.00g; glucose 6.00g; glycine 2.70g; methionine 1.90g; proline 3.00g; alanine 3.00g; arginine 2.90g; and yeast extract 4.00g.

关 键 词：MAILLARD反应 均匀设计 虾味香精 酵母提取物 

分 类 号：TS264.3[轻工技术与工程—发酵工程]