摘要
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期261-262,266,共3页
Science and Technology of Food Industry
关键词
牛骨水解液
美拉德反应
肉味香精
工艺研究
cattle bone hydrolysis liquid
Maillard reaction
meat flavoring
processing study