| 美拉德反应制备炭烧生蚝粉末香精的研究 |
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| 引用本文： | 王延平,刘吉新.美拉德反应制备炭烧生蚝粉末香精的研究[J].食品工业科技,2012(2):254-256. |
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| 作者姓名： | 王延平 刘吉新 |
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| 作者单位： | 增城华栋调味品有限公司研发部,广东广州,511447 |
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| 摘 要： | 以自制鲜蚝酶解液为主要原料,通过美拉德反应制备炭烧生蚝风味液,喷雾干燥制得炭烧生蚝粉末香精。采用单因素实验和正交实验对美拉德反应的条件进行优化,确定了反应的最佳条件为:鲜蚝酶解液(自制)100g,酵母精膏10g,生抽酱油5g,甘氨酸0.5g,L-亮氨酸0.2g,大蒜精油0.01g,L-半胱氨酸1g,D-木糖0.5g,反应初始pH为6.5,反应温度为100℃,反应时间为100min。
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| 关 键 词： | 蚝 炭烧生蚝 酶法水解 美拉德反应 粉末香精 |
Study on the preparation of carbon burned oyster powdered flavor via Maillard reaction |
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| WANG Yan-ping,LIU Ji-xin.Study on the preparation of carbon burned oyster powdered flavor via Maillard reaction[J].Science and Technology of Food Industry,2012(2):254-256. |
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| Authors: | WANG Yan-ping LIU Ji-xin |
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| Affiliation: | (Zengcheng Handyware Seasoning Co.,Ltd. R&D,Guangzhou 511447,China) |
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| Abstract: | Carbon burned oyster flavoring was prepared with enzymatic hydrolysate of oyster via Maillard reaction.Carbon burned oyster powdered flavor was prepared by spray drying process.The method of combining single factor test and orthogonal test further optimized Maillard reaction condition,then determined the optimal reaction conditions were:oyster enzymatic hydrolysate weight 100g,yeast extract 10g,light soy sause 5g,glycine 0.5g,L-leucine 0.2g,garlic oil 0.01g,L-cysteine 1g,D-xylose 0.5g,original pH6.5,temperature 100℃,time 100min. |
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| Keywords: | oyster carbon burned oyster enzymatic hydrolysis Maillard reaction powdered flavor |
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