摘要
通过正交试验,研究了以金华火腿酶解液(由复合酶水解制得)为基料,结合其他前体物质进行美拉德反应制备新型火腿风味调料的优化工艺参数。研究结果表明,在基本配方条件下添加1%氨基乙酸,0.2%L-半胱氨酸,0.4%L-酪氨酸,0.4%硫胺素,30%葡萄糖和10%酵母提取物,在105℃条件下热反应60 min,可制得火腿风味浓郁、纯正、耐高温的新型火腿风味调料。
In this paper, a new type of ham flavoring was prepared by Maillard reaction using Jinhua ham hydrolysates and other precursors. Jinhua ham hydrolysates were produced by enzymatic hydrolysis with complex enzymes. Orthogonal test design was applied to obtain the optimal reacting conditions. The results showed that the basic components added with 1% glycin, 0.2% L-cysteine,0.4% L-tyrosine, 0.4% thiamine, 30% glucose and 10% yeast extract,heated at 105~C for60 min,was a novel ham flavoring with good flavour and taste, as well as good high temperature-resistance.
出处
《浙江农业学报》
CSCD
北大核心
2009年第2期111-115,共5页
Acta Agriculturae Zhejiangensis
基金
浙江省重点农业科研项目(2005C22050)
