中国食品添加剂Issue(3)：137-141,5.
氨基酸对牛肉酶解液美拉德反应产物风味的影响
The effect of amino acids on the flavors of products from Maillard reaction of beef enzymatic hydrolysate
袁军 1郝武斌 2杨肖 1刘元涛2
作者信息
- 1. 山东阜丰发酵有限公司,临沂276600
- 2. 阜丰集团有限公司,临沂276600
- 折叠
摘要
Abstract
In order to investigate the effects of various amino acids on flavor of beef seasoning base produced from Maillard reaction by beef enzymatic hydrolyzate,the beef hydrolyzate Maillard reaction model was built,the beef seasoning base was prepared by adding different kinds of amino acids,and the flavor was evaluated by the sensory evaluation.The results showed that:the effect of amino acids on flavor of beef seasoning base was significant.The beef flavor was improved by adding cysteine,glycine,alanine and aspartic acid.Through single factor tests and orthogonal tests,the addition level of four amino acids was optimized as follows:cysteine 3.5％,alanine 1.2％,glycine 1.2％,aspartic acid 1.05％.关键词
氨基酸/牛肉酶解液/美拉德反应/牛肉风味Key words
amino acids/beef enzymatic hydrolysate/maillard reaction/beef flavor分类
生物科学引用本文复制引用
袁军,郝武斌,杨肖,刘元涛..氨基酸对牛肉酶解液美拉德反应产物风味的影响[J].中国食品添加剂,2018,(3):137-141,5.
