| 海蜇皮酶解液美拉德反应制备鱼味香料基液的研究 |
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| 引用本文： | 张玲,罗嘉滨,海金萍,张旭.海蜇皮酶解液美拉德反应制备鱼味香料基液的研究[J].中国调味品,2012,37(1):28-31,44. |
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| 作者姓名： | 张玲 罗嘉滨 海金萍 张旭 |
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| 作者单位： | 1. 广东石油化工学院化学与生命科学学院,广东茂名,525000
2. 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 以南海产矾制海蜇皮为原料,脱盐处理后用胃蛋白酶(3000 U/g)水解制得酶解液,再将酶解液与葡萄糖进行美拉德反应制备鱼味香料基波.通过单因素和正交试验,优选出美拉德反应最佳工艺条件为:海蜇皮酶解液20 mL,葡萄糖1.5g,盐酸硫胺0.1g,氯化钠1.0g,pH 8.0,反应温度为105℃,反应时间40 min.产物澄清,淡黄,香气浓郁且具有协调的鱼香味,咸鲜味明显,可被作为一种安全的食品调味料的复配原料.
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| 关 键 词： | 海蜇皮酶解液 美拉德反应 鱼味香料 |
Study on the preparation of fish flavor by Maillard reartion on enzymatic hydrolyzate of jellyfish |
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| ZHANG Ling
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LUO Jia-bin
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HAI Jin-ping
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ZHANG Xu.Study on the preparation of fish flavor by Maillard reartion on enzymatic hydrolyzate of jellyfish[J].China Condiment,2012,37(1):28-31,44. |
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| Authors: | ZHANG Ling LUO Jia-bin HAI Jin-ping ZHANG Xu |
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| Affiliation: | 1.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China; 2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Using jellyfish producted from South China Sea as a raw material,a kind of enzymatic hydrolyzate was prepared by pepsin(3000 U/g).Then the fish flavor was prepared from the enzymatic hydrolysate and glucose by Maillard reaction.The optimum Maillard reaction condition was obtained through single factor tests and orthogonal experiment.The results showed as follow: hydrolysate of jellyfish 20 mL,1.5 g glucose,0.1 g Vitamin B1,1.0 g salt,pH 8.0,reaction temperature 105 ℃ and reaction time 40 min.Under this connation,we got clear,light yellow liquid spice with full-bodied fish flavor,obvious salty and delicate flavor.The liquid spice would be used as a safty ingredient for food seasonings. |
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| Keywords: | enzymatic hydrolyzate of jellyfish Maillard reaction fish flavor |
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