Mailard反应制备鱼味香精生产工艺的研究  

Study on the preparation of fish essence using the Maillard reaction

作　　者：陈义勇[1] 邓克权[2] 赵黎明 韩曜平[1] 沈宗根[1] 郁达[1] 

机构地区：[1]常熟理工学院生物与食品工程系,江苏常熟215500 [2]江南大学食品学院,江苏无锡214036 [3]剀能高科技工程(上海)有限公司,上海201206

出　　处：《中国调味品》2007年第6期67-70,共4页China Condiment

摘　　要：本文以鳙鱼为原料,利用Mailard反应制备鱼味香精,文章较系统地研究了Mailard反应过程中温度、pH值、时间以及酶解液浓度对鱼味香精感官品质的影响。通过试验可知:反应温度、pH值、反应时间以及酶解液浓度均显著地影响鱼味香精感官品质(P≤0.05),其最佳反应条件为:温度115℃,反应pH值7.5,时间40 min,酶解液浓度为40%。This paper mainly studies the preparation of fish essence using the Maillard reaction and the bighead fish was used as test material. The effects of reaction condition such as temperature, pH value, time and hydrolyzate content on the quality of fish essence were studied. The results showed that temperature, pH value, time and hydrolyzate content significantly （P≤0.05） affected the quality of fish essence, optimum conditions were： temperature of 115℃, pH value of 7.5, time of 40min and hydrolyzate content of 40%.

关 键 词：Mailard反应 鱼味香精 温度 PH 时间 酶解液浓度 

分 类 号：TS264.9[轻工技术与工程—发酵工程]