中国食品添加剂Issue(4)：113-116,4.
酵母抽提物生产猪肉香精的工艺研究
The research on preparation of meat flavors from yeast extract
摘要
Abstract
Meat flavors were prepared from yeast extracts by Maillard reaction.The reaction time,temperature and the dosage of reactant were discussed.The experimental result showed that the best reaction condition was as follows:yeast extract 10g(19.65%),enzymatically hydrolyzed pork 10g(19.65%),HVP 5g(9.82%),cysteine 1g(1.96%),glycin 1g(1.96%),xylose 1g(1.96%),distilled water 45%,reaction temperature 120℃,reaction time 60 minutes.The yield under the above condition obtained fairly good with strong pork flavors.Finally,2-Methyl-3-furanthiol,2-f uranmethanethiol,3(2H)-Thiophenone-dihydro-2-methy,5-Methyl-2-thiophenecarboxaldehyde,Hexadecanal,Octadecanal were identified through GC-MS.The experiment showed that more meat flavor compounds were produced in Maillard reaction system due to the yeast extracts.关键词
酵母抽提物/Maillard反应/肉味化合物/GC-MS分析Key words
yeast extract/Maillard reaction/meat flavor compounds/GC-MS analysis分类
轻工纺织引用本文复制引用
赵文红,白卫东,钱敏,蔡培钿,蔡结雄..酵母抽提物生产猪肉香精的工艺研究[J].中国食品添加剂,2009,(4):113-116,4.基金项目
2007年粤港科技招标重大项目(2007z1-e6011). （2007z1-e6011）
