美拉德反应热加工牛肉香精的研究  

Study on production of beef flavor by Maillard reaction thermal processing

作　　者：杨勇胜[1] 姚宏亮[1] 颜玉华[1] 冯美琴[1] 

机构地区：[1]金陵科技学院动物科学与技术学院,江苏南京210038

出　　处：《肉类工业》2012年第10期20-22,共3页Meat Industry

摘　　要：利用美拉德反应,研制一种热加工牛肉香精,设计了10组牛肉香精前体物质配方。根据牛肉香精的评价标准,请10人对所制备的牛肉香精进行感官评定。对所得数据进行统计学处理,得到两种优质牛肉香精前体物质配方。配方Ⅰ:核糖0.5g,葡萄糖0.6g,β-丙氨酸0.233g,半胱氨酸盐酸盐0.5g,谷氨酸0.5g,甘氨酸0.16g,水12g。配方Ⅱ:核糖0.6g,葡萄糖0.5g,β-丙氨酸0.5g,半胱氨酸盐酸盐0.233g,谷氨酸0.16g,甘氨酸0.5g,水12g。最适合美拉德反应条件:121℃加热30min,最后用NaOH调节香精pH值到6.6～6.8。In order to obtain the beef flavor by Maillard reaction thermal processing, ten precursors of beef flavor were designed. According to the evaluation criteria of beef flavor, 10 people were invited to e- valuate all the prepared beef flavors, and the data was analyzed by statistical treatment to achieve two high - quality beef flavor. In one of the best formula, proportion 6f raw materials was ribose 0.5 g, glucose 0. 6g, β- alanine 0. 233g, cysteine hydrochloride 0.5g, glutamate 0.5g, glycine 0.16g, water 12g, the other was ribose 0.6g, glucose 0.5g, β - alanine 0.5, cysteine hydrochloride 0. 233g, glutamate 0.16g, glycine 0.5g, and water 12g. The most suitable reaction condition of Maillard was heating at 121℃ for 30 min, and adjusted pH to 6.6 - 6.8 with NaOH.

关 键 词：美拉德反应 牛肉香精 前体物质配方 

分 类 号：TS264.3[轻工技术与工程—发酵工程]