摘要
采用低值鳗鱼骨经酶解、浓缩、美拉德反应、调配等工艺开发了鳗鱼提取物产品。根据正交实验和感官评定方法确定了开发鳗鱼提取物的美拉德反应最佳条件为:鳗鱼骨浓缩液50g,木糖0.8 g,L-半胱氨酸1.5 g,V_(B1) 0.2 g,反应温度110℃,反应时间50 min;调配最佳配方和工艺为:美拉德反应产物50 g,味精8 g,呈味核苷酸二钠0.3 g,酵母抽提物5 g,食盐10 g,麦芽糊精26.5 g,香辛料0.2 g,加热时间40 min,加热温度93℃。制作的鳗鱼提取物烤鳗鱼风味自然、滋味纯正、浓郁,且成本低廉,可应用于各类烤鳗鱼风味食品中。
Using the low-value of eel bone, the eel extract was developed by the technologies of enzymolysis, concentration, Maillard reaction and concoct etc. According to the orthogonal experiment method and sensory evaluation, the optimum conditions of Maillard reaction and concoct in developing eel extract were determined. The conditions of Mailiard reaction were： eel bone concentrate 50 g, xylose 0.8 g, L-cys-teine 1.5 g, VB1 0.2 g, reaction temperature 110℃, reaction time 50 minutes. The conditions of concoct were： Maillard reaction 50 g, aginomoto 8 g, I＋G 0.3 g, yeast extract 5 g, salt 10 g, maltodextrin 26.5 g, spice 0.2 g, heating time 40 min, heating temperature 93℃. The eel extract with low cost had the charac- teristics of natural roasted eel flavor, pure and rich taste. It could be used in all kinds foods with roasted flavor.
出处
《食品科技》
CAS
北大核心
2016年第12期93-96,共4页
Food Science and Technology
