摘要
研究了用蛋白酶水解鸡血蛋白制备肉味香精的工艺。其最佳工艺条件为:鸡血蛋白用酸性蛋白酶解后,添加2.0%的L-半胱氨酸、8%的葡萄糖及1.5%的维生素B1,在pH为6.O,温度为120℃条件下反应60min。此条件下,反应液产生了香气较强而且协调的肉香味。
The preparation of meat flavor by enzyme hydrolyzed chicken haematoglobin was investigated.Chicken haematoglobin was hydrolyzed by acid proteinase and the hydrolysate was supplemented with2.0% L-cystine, 8.0% glucose and 1.5% VBhThe meat flavor with strong odor was prepared after the mixture was heated at pH6.0, 120℃ for 60min.
出处
《四川食品与发酵》
2007年第2期52-55,共4页
Sichuan Food and Fermentation
关键词
鸡血蛋白
肉味香精
美拉德反应
Chicken haematoglobin
Meat flavor
Maillard reaction
