基于美拉德反应制备新型贝肉松工艺研究

Study on the Preparation of the New Dried Shellfish Floss by Maillard Reaction

以扇贝瑶柱为主要原材料,配以葡萄糖、食盐、白醋等辅料,采用正交试验设计方法分别对美拉德反应条件进行优化,最后确定新型海鲜贝肉松产品的配方:以贝肉100 g计,葡萄糖4.5 g、食盐1.6 g、白醋5.5 g、白酒10 g、植物油3 g、味精1.5 g、胡椒粉0.5 g、五香粉0.5 g、辣椒粉0.5 g。

The scallops was used as the main raw material, together with the glucose, salt, white vinegar, white wine, monosodium glutamate, vegetable oil, pepper, allspice, chili powder and other accessories. The orthogonal experimental design was applied to optimize the Maillard reaction conduction. Finally, the formula of the new dried shellfish floss （glucose 4.5 g, salt 1.6 g, white vinegar 5.5 g, white wine 10 g, vegetable oil 3 g, monosodium glutamate 1.5g, pepper 0.5g, allspice 0.5g, chili powder 0.5g of the 100g shellfish meat ）was obtained according to the test results.