脱脂碎肉粉利用Maillard反应制备鸡肉香精的工艺研究

Meat powder,defatted chicken flavor by Maillard reaction process of preparation

实验利用脱脂碎肉粉的酶解液为原料,通过添加D-木糖和L-半胱氨酸盐酸盐等利用Maillard反应制备鸡肉香精。以感官评价为指标,探讨了时间、温度、鸡脂、L-半胱氨酸盐酸盐的添加量等因素对鸡肉香精反应体系的影响。得到制备鸡肉香精的最佳条件为:反应时间25min,反应温度120℃,D-木糖6.43%,pH 6.5,鸡脂0.57%,水分含量70%,L-半胱氨酸盐酸盐4.29%,反应液体100mL。

This experiment using skim broken meat powder of enzyme solution for raw materials , by adding D-xylose and L-cysteine hydrochloride and other prepare chicken flavor by Maillard reaction. To sensory evaluation index for, discusses the time, temperature, chicken fat, L-cysteine adding a- mount of acetimidoyl factors such as chicken flavor to the influence of reaction system. Get the best condition of preparation chicken flavor for. reaction time of 25 min, the reaction temperature of 120 ℃ ,D-xylose 6.43%, pH6.5, chicken fat 0.57%, moisture content 70%, L-cysteine hydrochloride 4.29% ,reaction liquid 100mL.