【摘要】 利用虾酶解液结合Maillard(美拉德)反应研制虾味香精,利用均匀设计安排实验,根据感官分析找出反应的最佳条件为:温度:115℃、时间:37min、虾酶解液40.00g、葡萄糖6.00g、甘氨酸2.70g、蛋氨酸1.90g、脯氨酸3.00g、丙氨酸3.00g、精氨酸2.90g、酵母提取物4.00g。更多还原

【Abstract】 Using prawn hydrolyzed products and Maillard reaction to prepare prawn flavoring essence, the uniform designs were studied to arrange reactions and find the optimized conditions for the system. The optimized conditions are: temperature 115℃; time 37min; hydrolysis products 40.00g; glucose 6.00g; glycine 2.70g; methionine 1.90g; proline 3.00g; alanine 3.00g; arginine 2.90g; and yeast extract 4.00g.更多还原