| 海参肠酶解液美拉德反应增香工艺研究 |
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| 引用本文： | 张胜男,崔 琦,喻 佩,赵前程,南 哲,李智博. 海参肠酶解液美拉德反应增香工艺研究[J]. 食品安全质量检测学报, 2019, 10(15): 4944-4952 |
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| 作者姓名： | 张胜男 崔 琦 喻 佩 赵前程 南 哲 李智博 |
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| 作者单位： | 大连海洋大学食品科学与工程学院辽宁省水产品加工及综合利用重点试验室 |
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| 基金项目： | 辽宁省大学生创新训练项目(201710158000056) |
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| 摘 要： | 目的优化影响海参肠酶解液美拉德反应的因素,以达到脱腥增香的效果。方法以感官评价,反应后的pH值和美拉德反应产物吸光值为指标,通过优化美拉德反应的条件(还原糖种类和用量、氨基酸种类和用量、反应温度、时间、pH值),获得最佳反应条件。结果最佳条件为:葡萄糖:木糖=1:1,添加量为8%,赖氨酸:精氨酸=2:1,添加量为3%,反应体系的pH=8.5,反应的温度为120℃,反应的时间为32 min。此条件下得到的海参肠美拉德反应产物有明显的焦香味,无腥臭气味。结论本研究提高了海参肠的利用价值,可以进一步开发可食用产品及配料,极大地提高了海肠的利用价值。
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| 关 键 词： | 海参肠 美拉德反应 增香 工艺优化 |
| 收稿时间： | 2019-03-12 |
| 修稿时间： | 2019-08-03 |
Study on flavoring technology of enzymatic hydrolysate of sea cucumber sausage by Maillard reaction |
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| ZHANG Sheng-Nan,CUI Qi,YU Pei,ZHAO Qian-Cheng,NAN Zhe and LI Zhi-Bo. Study on flavoring technology of enzymatic hydrolysate of sea cucumber sausage by Maillard reaction[J]. Journal of Food Safety & Quality, 2019, 10(15): 4944-4952 |
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| Authors: | ZHANG Sheng-Nan CUI Qi YU Pei ZHAO Qian-Cheng NAN Zhe LI Zhi-Bo |
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| Affiliation: | Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University,Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University,Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University,Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering,Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University and Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University |
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| Abstract: | |
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| Keywords: | sea cucumber intestine Maillard reaction flavouring process optimization |
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