摘要
以南美白对虾酶解液、糖、氨基酸为原料,通过单因素和均匀设计实验,结合模糊数学法感官评价方法,研究美拉德反应制备虾味香精的加工工艺。最佳的美拉德反应配方比:虾酶解液80.04%,L-精氨酸4.27%,L-丙氨酸1.07%,L-蛋氨酸3.20%,阿拉伯糖1.60%,D-木糖3.20%,VB10.21%,VC1.07%,盐2.67%,油2.67%。
In this experiment,processing technology of sugar,aminoacid and shrimp hydrolysate was optimized by single factor and uniform tests,combining with sensory evaluation method of fuzzy mathematics. The optimized reaction system was shrimp hydrolysate 80.04%, L-arginine 4.27%, L-alanine 1.07%, L-methionine 3.20%, arabia sugar 1.60%, D-xylose 3.20%, VB1 0.21%, VC 1.07%, salt 2.67%, oil 2.67%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第8期274-276,281,共4页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划(2011BAD23B01)
关键词
虾味香精
模糊数学法
感官评定
加工工艺
shrimp flavor
fuzzy mathematics
sensory assessment
processing technology
