罗非鱼酶解液热反应制备鱼味香精的工艺研究  

Preparation of fish-like flavors by thermal reaction using tilapia hydrolysate

作　　者：王凤祥[1] 陈中[1] 林伟锋[1] 

机构地区：[1]华南理工大学轻工与食品学院食物蛋白工程研究中心,广东广州510640

出　　处：《中国酿造》2011年第7期97-100,共4页China Brewing

摘　　要：研究对以罗非鱼酶解液热反应制备鱼味香精的反应条件进行了优化。通过单因素试验确定了各原料的最佳添加量:酶解液50g、葡萄糖1.0g、蔗糖1.0g、半胱氨酸0.75g、丝氨酸0.75g、硫胺素0.25g。通过单因素和正交试验,确定热反应最佳条件为初始pH值为6.0、反应时间50min及反应温度120℃。The reaction conditions for preparation fish-like flavors with tilapia hydrolysate by thermal reaction were optimized. The optimal addition of reaction materials obtained by single factor experiments were as follows： hydrolysate 50g, glucose 1.0g, sucrose 1.0g, cysteine 0.75g, serine 0.75g, thiamine 0.25g. The optimum thermal reaction conditions were obtained by single factor and orthogonal experiments as follows： initial pH value 6.0, reaction time 50min and temperature 120℃.

关 键 词：热反应 罗非鱼蛋白酶解液 鱼肉味香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]