摘要
以牛油为原料经高温氧化,再用Maillard反应制备牛肉香精,考察了氧化温度、时间、空气流量与牛油氧化后的酸值、过氧化值和茴香胺值变化的关系,牛油氧化程度不同对牛肉香精风味形成的影响。采用感观评价法对产品风味进行评定。实验结果表明:牛油在温度120℃,时间4h和空气流量0.6L/min条件下氧化,产生的酸值为2.05mgKOH/g脂肪,过氧化值为128.25meq/kg脂肪、茴香胺值42.60,该氧化牛油经Maillard反应形成香精风味最具有浓郁的牛肉香精特征。用GC/MS对Maillard产物中的挥发性物质进行分析,鉴定出12种主要风味物质。
The tallow was oxidized and this oxidized tallow was used to prepare beef flavor. The relation between reaction temperature, time, flow of air and acid value, peroxide value, p-anisidine vale of tallow were studied. The effects of oxidized state of tallow on the quality of flavor were also studied. The Maillard products were evaluated by odor type. The results showed that optimum conditions of oxidization of tallow were temperature of 120 ℃, time of 4h, flow of air 0. 6 L/rain. Acid value peroxide value, and p-anisidine vale of this oxidized tallow were 2.05 mgKOH/g ,128.25 meq/kg, and 42. 60 respectively. The strong beef flavor is characteristic of this flavor product from the oxidized tallow by Maillard reaction.
出处
《中国调味品》
CAS
北大核心
2008年第6期79-83,共5页
China Condiment
关键词
米曲霉
酶制剂
诱变
tallow
oxidation
beef flavor
