摘要
Abstract
Prepared chicken essence by Maillard reaction between reducing sugar and waste beer yeast hydrolysis liquid which was rich in amino acids,adding cysteine,cysteine hydrochloride,glycine,VB1,et al.The score of product flavour was chosen as response variable and the preparation conditions of reaction techincs were optimized by central composite design.The results showed that the reaction temperature（X1）and pH（X3）had less significant effect（P0.1）on the response,and reaction time（X2）had significant effect（P0.1）.The secondorder polynomial equation was Y=7.744-0.722X2-1.865X21-1.423X22-0.946X23.The optimized conditions of preparation of Maillard reaction were：reaction temperature 121.9℃,reaction time 208min and pH6.4.The chicken essence was of full-bodied chicken flavor,40 kinds of compounds were identified using GC-MS.The main compounds were 2-Methyl-3-furanthiol,（z,z）-2,4-Decadienal,2-ethyl-3-methyl-Pyrazine,Cis-11-hexa decenal,etc,which were contributed to chicken flavor.关键词
啤酒废酵母/酶解液/Maillard反应/鸡肉味香精/中心复合设计Key words
waste beer yeast/enzymatic hydrolysis liquid/Maillard reaction/chicken essence/central composite design分类
轻工纺织
