现代食品科技2012，Vol.28Issue(1)：39-42,4.
美拉德反应制备带鱼香精的研究
Preparation of Hairtail Essence by Maillard Reaction
摘要
Abstract
Using hydrolyzate of hairtail waste, hairtail essence was made by Maillard reaction with some amino acid and reducing Sugar. By Single factor and orthogonal experiment, the best reaction conditions were determined as follows: Xylose-glucose mass ratio 1:2, sugar dosage 8%, Glycine-glutamate mass ratio 1:3, and amino acid dosage 2%, pH 5.0, temperature 110 °C, and the time 30 min, under which the reaction solution was Reddish-brown, clarify transparency, rich in flavor of the typical characteristics of hairtail.关键词
带鱼下脚料/酶解/美拉德反应/香精Key words
hairtail waste/ hydrolysis/ Maillard reaction/ essence引用本文复制引用
刘安军,柳亚静,郑捷,刘学勤,郭丹霄,刘佳琦..美拉德反应制备带鱼香精的研究[J].现代食品科技,2012,28(1):39-42,4.基金项目
天津市农业科技成果转化与推广项目(201002090)、天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900)、天津东丽科委科技成果转化项目(2010301)、天津东丽科委科技成果转化项目(2010303) （201002090）
