Maillard反应制备虾味香精的工艺技术研究  

The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction

作　　者：谢超[1] 林琳[1] 唐君[1] 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316000

出　　处：《肉类研究》2009年第8期28-31,共4页Meat Research

基　　金：浙江省重大科技专项农业项目(2008C12034)

摘　　要：本文以虾下脚料为原抖,利用Mallard反应制备虾味香精,文章系统地研究了Mailard反应过程中温度、pH值、时间以及酶解液浓度对虾味香精感官品质的影响。通过试验得出:反应温度、pH值、时间以及酶解液浓度均显著地影响虾味香精的感官品质,其最佳反应条件为:温度110℃,pH值7.0,时间30min,酶解液浓度40%,在此条件下生产的虾味香精风味物质含量最佳。The article introduce the technology of prawn flavoring essence production by Mallard reaction to using offal material of prawn.the article introduce effects of prawn flavoring essence of temperature,pH,time and thickness of enzyme liquid. At last it received by this tests： reaction temperature, reaction pH, reaction time and the thickness of enzyme liquid can affect the sense quality of prawn flavoring essence, the best reaction condition： 110℃ temperature,pH7.0,30 min and 40% to thickness of enzyme liquid, through this condition prawn flavoring essence is the best quality.

关 键 词：Mallard反应 虾味香精 参数 

分 类 号：TS264.3[轻工技术与工程—发酵工程]