摘要
研究了以水解植物蛋白、木糖和半胱氨酸盐酸盐为主要原料,经美拉德反应制备肉味香精的工艺条件,并对影响肉味形成的5个因素进行考察,以芳香喜好性为指标,通过响应面分析确定其最佳的反应条件。研究结果表明,在反应温度130℃、时间70min、pH7.0、半胱氨酸盐酸盐及木糖添加量分别为25%和24%时,肉香最好,并且生成了强烈而协调的带有烤牛肉味的香气。
The preparation of a meat-like process flavoring by Maillard reaction from hydrolyzed vegetable protein,xylose and cysteine was studied.The five factors which affect process flavoring was investigated and the response surface methodology(RSM) was usd to evaluate the optimum reaction conditions.The results show that the optimum conditions of process flavoring are temperature 130℃,reaction time 70 min,pH7.0,level of addition for cysteine 25%,level of addition for xylose 24%.Under this condition,the best meat-like flavour is generated and the aroma is similar to roasted beef.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第1期62-64,共3页
China Oils and Fats
