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Study on the Heat-Reaction Shrinp Flavors from Shrimp
Author(s): 
Pages: 82-85
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  美拉德反应调味料;
Abstract: 应用排序检验法、评分检验法对热反应产物进行感官评定后,确定了制备虾调味料的基本反应原料,即以虾壳蛋白酶解液为主要原料,添加木糖与葡萄糖组成的还原糖、精氨酸与丙氨酸组成复合氨基酸;运用单因素实验和正交实验,得到了热反应的优化工艺条件:反应pH值7.0,反应温度110℃,反应时间30 min.反应产物具有浓郁的虾的风味.
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