海蜇皮酶解液美拉德反应制备鱼味香料基液的研究

Study on the preparation of fish flavor by Maillard reartion on enzymatic hydrolyzate of jellyfish

以南海产矾制海蜇皮为原料,脱盐处理后用胃蛋白酶(3000U/g)水解制得酶解液,再将酶解液与葡萄糖进行美拉德反应制备鱼味香料基液。通过单因素和正交试验,优选出美拉德反应最佳工艺条件为:海蜇皮酶解液20mL,葡萄糖1.5g,盐酸硫胺0.1g,氯化钠1.0g,pH 8.0,反应温度为105℃,反应时间40min。产物澄清,淡黄,香气浓郁且具有协调的鱼香味,咸鲜味明显,可被作为一种安全的食品调味料的复配原料。

Using jellyfish producted from South China Sea as a raw material, a kind of enzymatic hydrolyzate was prepared by pepsin（3000 U/g）. Then the fish flavor was prepared from the enzymatic hydrolysate and glucose by MailIard reaction. The optimum Maillard reaction condition was obtained through single factor tests and orthogonal experiment. The results showed as follow： hydrolysate of jellyfish 20 mL, 1.5 g glucose, 0. 1 g Vitamin B1, 1.0 g salt, pH 8.0, reaction temperature 105 ℃ and reaction time 40 rain. Under this connation, we got clear, light yellow liquid spice with full--bodied fish flavor, obvious salty and delicate flavor. The liquid spice would be used as a salty ingredient for food seasonings.