摘要
本文以鳙鱼为原料,利用Mailard反应制备鱼味香精,文章较系统地研究了Mailard反应过程中温度、pH值、时间以及酶解液浓度对鱼味香精感官品质的影响。通过试验可知:反应温度、pH值、反应时间以及酶解液浓度均显著地影响鱼味香精感官品质(P≤0.05),其最佳反应条件为:温度115℃,反应pH值7.5,时间40 min,酶解液浓度为40%。
This paper mainly studies the preparation of fish essence using the Maillard reaction and the bighead fish was used as test material. The effects of reaction condition such as temperature, pH value, time and hydrolyzate content on the quality of fish essence were studied. The results showed that temperature, pH value, time and hydrolyzate content significantly （P≤0.05） affected the quality of fish essence, optimum conditions were： temperature of 115℃, pH value of 7.5, time of 40min and hydrolyzate content of 40%.
出处
《中国调味品》
CAS
北大核心
2007年第6期67-70,共4页
China Condiment
