鲤鱼鱼鳞酶解产物美拉德反应制备调味基料  

Preparation of Flavoring Base from Enzymatic Hydrolysate of Scale of Carp through Maillard Reaction

作　　者：孙丽平[1] 董志俭[1] 吴明亮[1] 艾慧 陈会祥 孙志文 

机构地区：[1]江苏农牧科技职业学院食品科技学院,泰州225300

出　　处：《食品工业》2017年第11期69-72,共4页The Food Industry

基　　金：江苏农牧科技职业学院大学生创新创业训练计划项目(编号:201612806044Y);江苏农牧科技职业学院院级课题(编号:NSF201505-2)

摘　　要：以鲤鱼鱼鳞酶解产物为原料,利用美拉德反应制备出了风味良好的调味基料。研究了葡萄糖添加量、丙氨酸添加量、牛磺酸添加量、硫胺素添加量、pH和反应温度对调味基料感官品质的影响。采用正交试验设计确定了最佳反应条件为:葡萄糖添加量为6%,丙氨酸添加量为3%,牛磺酸添加量为0.3%,硫胺素添加量为0.1%,pH 8.0,反应温度为115℃,在此条件下制备的调味基料呈现红褐色,肉香味和香甜味较为浓郁,无鱼腥味。The flavoring base was prepared by Maillard reaction using enzymatic hydrolysate of scale of carp as raw material.Effects of the adding contents of glucose,alanine,taurine and thiamine,and pH,heating temperature on the flavor of flavoring base were studied.The results of orthogonal experiment showed that the optimal reaction conditions were glucose dosage 6%,alanine dosage 3%,taurine dosage 0.3%,thiamine dosage 0.1%,pH 8.0,reaction temperature 115 ℃,under which the flavoring base possessed the characteristic of red-brown color,rich meat flavor and sweet flavor,without the smell of fish.

关 键 词：鱼鳞 酶解产物 美拉德反应 风味 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TS264[轻工技术与工程—食品科学与工程]