固相美拉德增香法制备鱼骨泥调味粉工艺

以超粉碎鳕鱼骨泥为氨基来源,与葡萄糖发生固相美拉德反应。在单因素试验的基础上,通过响应面分析方法,根据电子鼻技术和感官评价得分对鱼骨泥调味粉生产工艺条件进行优化。结果表明,影响美拉德反应感官评价的主次因素为葡萄糖添加量>反应温度>反应时间>起始pH值,最佳工艺参数为葡萄糖添加量9.79%,温度103.25℃,时间70 min,起始pH 7.21。通过电子鼻主成分分析(PCA)可以很好地区分鳕鱼骨骨泥和鱼骨调味粉的风味。制得的鱼骨调味粉的感官评价得分较高。

Preparation of Fishbone Seasoning Powder by Solid-phased Maillard Reaction Method

Super-pulverized fish bone was used as amino source to produce Maillard reaction with glucose.The optimal preparation processing of the solid-phase Maillard reaction were explored by response surface experiments on the basis of single factor experimental results using electronic nose and sensory evaluation as the index.The results showed that the primary factor of the Maillard reaction sensory evaluation is the glucose addition>reaction time>reaction time>initial pH value,and the optimal processing of Maillard reaction were 9.79%of glucose addition,103.25℃,70 min and initial pH is 7.21.The flavor of cod bone and fishbone flavorings can be distinguished by the electronic nose principal component analysis(PCA).And the sensory evaluation score of fish bone seasoning powder was higher and the flavor was better.It can not only provide the theoretical basis and method guidance for the development of natural seafood seasonings,but also provide a reference for the comprehensive processing and utilization on the scraps of the pollock.