| 低值鱼酶解液生产肉类调味基料工艺的研究 |
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| 引用本文： | 刘汉文,陈洪兴,封功能,仇明.低值鱼酶解液生产肉类调味基料工艺的研究[J].食品科技,2007,32(8):176-180. |
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| 作者姓名： | 刘汉文 陈洪兴 封功能 仇明 |
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| 作者单位： | 盐城工学院化学与生物工程学院,盐城,224003 |
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| 基金项目： | 盐城工学院校科研和教改项目 |
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| 摘 要： | 以低值鱼为主原料,用生物酶解方法制成水解蛋白,再经过美拉德反应制成肉类调味基料。分别对酶解反应和美拉德反应的工艺条件进行了研究,确定了最佳的工艺参数。
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| 关 键 词： | 鱼 酶解作用 美拉德反应 肉类香精 |
| 文章编号： | 1005-9989(2007)08-0176-05 |
| 修稿时间： | 2007年2月25日 |
Study on preparation process of meat flavor synthesis by maillard reaction from low-valued fish hydrolysates |
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| LIU Han-wen,CHEN Hong-xin,FENG Gong-neng,QIU Ming.Study on preparation process of meat flavor synthesis by maillard reaction from low-valued fish hydrolysates[J].Food Science and Technology,2007,32(8):176-180. |
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| Authors: | LIU Han-wen CHEN Hong-xin FENG Gong-neng QIU Ming |
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| Abstract: | As different enzymes hydrolyzed the low-valued fish, the preparation processes of meat flavor synthesis by maillard reaction were studied. The optimal enzymatic hydrolysis conditions and technological parameter was obtained. |
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| Keywords: | fish enzymatic hydrolysis maillard reaction meat flavor synthesis |
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