【摘要】 以虾加工副产品为原料,通过热反应制备得到天然、香气持久的虾味香料。通过试验确定,热反应型虾味香料的最优配方为:虾蛋白水解液10 g,氨基酸添加量0.4 g(谷氨酸:胱氨酸:甘氨酸:精氨酸质量比为4∶3∶2∶1),还原糖添加量为1.0 g(木糖:葡萄糖质量比为1∶1),反应温度100℃,反应时间40 min。更多还原

【Abstract】 Natural pure flavor with rich shrimp flavor was made through thermal reaction by using shrimp processing by-products as raw material, The optimal formula was: Shrimp protein hydrolysate 10 g, total amino acid 0.4 g(the ratio of glutamic acid, cystionol acid, glycine and arginine was 4:3:2:1), reducing sugar 1.0 g( the ratio of glucose and xylose was 1:1), temperature 100 ℃,time 40 min.更多还原