| 台鲅鱼头酶解液制备香精 |
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| 引用本文： | 邓楠,韩玉谦.台鲅鱼头酶解液制备香精[J].中国调味品,2012,37(4):113-116. |
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| 作者姓名： | 邓楠 韩玉谦 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,山东青岛,266003 |
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| 摘 要： | 台鲅鱼头为原料,通过实验优化酶解条件得到的蛋白酶解液,再与Maillard反应制备香精,并且通过正交设计实验得到Maillard反应的的最佳条件为:葡萄糖量6%,时间为60min,温度115℃,pH为6.5。感官评定结果表明制备的香精色泽清润,同时带有一定的焦香气,无酶解液的鱼腥味。
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| 关 键 词： | 台鲅鱼头 酶解 Maillard反应 香精 |
The technology of spanish mackerel head hydrolysis in flavors |
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| DENG Nan
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HAN Yu-qian.The technology of spanish mackerel head hydrolysis in flavors[J].China Condiment,2012,37(4):113-116. |
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| Authors: | DENG Nan HAN Yu-qian |
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| Affiliation: | (Food Science and Engineering College,China Ocean University,Qingdao 266003,China) |
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| Abstract: | The hydrolysis of Spanish mackerel head was optimized through Uniform design,and then reacted with Maillard prepared for flavors.The optimal reaction conditions were determined through the Orthogonal design and sensory evaluation as follows: glucose 6%,the reaction temperature115 ℃,reaction time 60 min,pH 6.5.Sensory evaluation results showed that the color was limpidity,with a certain empyreumatique flavor,no smell of fish hydrolysis. |
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| Keywords: | spanish mackerel head enzymatic hydrolysis Maillard reaction flovers |
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