摘要
用酶解鸡肉-半胱氨酸-还原糖为主要原料,经美拉德反应制备热反应鸡肉味香精时,不同的还原糖:葡萄糖和木糖及其用量对鸡肉香精的风味都有很大的影响,葡萄糖和木糖共用比各自单独添加能产生更好的鸡肉风味。
When thermal reaction chicken flavor was prepared by Maillard reaction using enzymatically hydrolyzed chicken-cystein-reducing sugars. The usage of glucose or xylose in thermal reaction chicken flavor could bring great effect on its flavor. The compounds of glucose and xylose could be helpful to enhance chicken flavor profile in reaction model.
