| 葡萄糖和木糖对热反应鸡肉香精风味影响的研究 |
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| 引用本文： | 岑泳延,曾庆孝. 葡萄糖和木糖对热反应鸡肉香精风味影响的研究[J]. 现代食品科技, 2003, 19(3): 7-9 |
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| 作者姓名： | 岑泳延 曾庆孝 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州510640 |
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| 摘 要： | 用酶解鸡肉-半胱氨酸-还原糖为主要原料,经美拉德反应制备热反应鸡肉味香精时,不同的还原糖:葡萄糖和木糖及其用量对鸡肉香精的风味都有很大的影响,葡萄糖和木糖共用比各自单独添加能产生更好的鸡肉风味。
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| 关 键 词： | 葡萄糖 木糖 热反应鸡肉香精 |
| 文章编号： | 1007-2764(2003)03-0003-07 |
| 修稿时间： | 2003-06-18 |
Study on effect of glucose and xylose usage on thermal reaction chicken flavor |
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| Cen Yongyan,Zeng Qingxiao. Study on effect of glucose and xylose usage on thermal reaction chicken flavor[J]. Modern Food Science & Technology, 2003, 19(3): 7-9 |
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| Authors: | Cen Yongyan Zeng Qingxiao |
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| Abstract: | When thermal reaction chicken flavor was prepared by Maillard reaction using enzymatically hydrolyzed chicken-cystein-reducing sugars. The usage of glucose or xylose in thermal reaction chicken flavor could bring great effect on its flavor. The compounds of glucose and xylose could be helpful to enhance chicken flavor profile in reaction model. |
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| Keywords: | glucose xylose thermal reaction chicken flavor |
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