以牛骨蛋白质水解液为原料制备肉味香精的工艺研究

Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid

以牛骨蛋白质水解液为原料,通过Maillard反应的对比实验,得出牛骨蛋白水解液可用于制备适合于肉制品的猪肉香精;采用正交实验法确定了氨基酸、麦芽糖、葡萄糖、牛骨蛋白水解液的配比为3∶8∶1.4∶30;并通过实验得出最佳反应工艺条件为:温度110℃、pH约为5左右、时间为2h。

The experiment demonstrated that cattle bone hydrolysis liquid could make pork flavoring, using cattle bone hydrolysis liquid by comparing Maillard reaction. The optimum proportion was amino acid：maltose： maltohexaose：cattle bone hydrolysis liquid = 3：8：1.4：30.The processing conditions were 110℃, pH = 5 and 2h.