摘要
运用美拉德反应机理,研发一种鸡肉增香液的生产基本原料和最佳反应条件。结果表明:将鸡肉水解液100 g,丙氨酸0.9 g,谷氨酸钠1.0 g,木糖0.2 g,麦芽糖0.4 g和硫胺素1.3 g混合体系(pH7.5),在120℃热反应60 min,可获得一种色香俱佳的增香液。
In order to develop the formula of increasing aroma solution of chicken product,some basic raw materials and its reaction conditions were studied by the use of Maillard Reactions. The results showed that the mixed system（ hydrolyzed chicken protein 100 g,alanine 0. 9 g,sodium glutamate 1. 0 g,xylose0. 2 g,maltose 0. 4 g,thiamin 1. 3 g,pH7. 5）was heated and reacted at 120 ℃ for 60 minutes,then a superb color fragrant balsam solution was obtained.
出处
《蚌埠学院学报》
2014年第4期11-15,共5页
Journal of Bengbu University
基金
安徽省高等学校省级自然科学研究项目(KJ2012Z241)
