美拉德反应法制备鸡肉味香精  

Producing essence of chicken through the Maillard reaction

作　　者：安广杰[1] 袁京[1] 李学红[1] 

机构地区：[1]郑州轻工业学院,郑州450002

出　　处：《中国调味品》2010年第10期77-80,共4页China Condiment

摘　　要：实验是利用鸡骨架酶解液为原料,通过美拉德反应制备鸡肉味香精。探讨了还原糖的添加量,反应温度,反应时间,pH值等因素对鸡肉香精热反应体系的影响,并得到制备鸡肉味香精的各因素最佳水平组合,即当木糖添加量为2.5%,反应pH为8,反应温度为120℃,反应时间为25 min时的美拉德反应产物具有优良的鸡肉香精风味。Conditions of Maillard reaction of Preparation chicken flavor essence using Chicken Bone Paste were studied in this experiment.Factors such as the amount of reduction sugar,reaction temperature,reaction time,reaction pH and other factors that effect on chicken essence of the heat response system were concerned.The results showed that the substrate concentration of xylose 2.5 percent,pH 8,temperature 120 ℃,time 25 minutes represented the optimal reaction conditions.And with these conditions we can get the Maillard reaction products with excellent essence of chicken.

关 键 词：鸡肉香精 美拉德反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]