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Preparation of shrimp flavoring by Maillard reaction
Author(s): 
Pages: 143-146
Year: Issue:  1
Journal: FOOD AND MACHINERY

Keyword:  虾头酶解Maillard风味料;
Abstract: 目的:以虾头酶解液为主要原料,制备Maillard反应型虾风味料;方法:通过单因素试验确定了还原糖组成及添加量、氨基酸组成及添加量、体系pH、反应温度和反应时间对产物风味的影响,正交试验法进一步优化试验条件;结果:最佳反应条件为:酶解液100g,还原糖4%(木糖:葡萄糖=1∶2),氨基酸3%(甘氨酸∶精氨酸=1∶1),pH 6.5,反应温度121℃,反应时间40min.
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