【摘要】 利用鲅鱼酶解液与Maillard反应来制备海蟹味香精,通过正交设计安排实验,运用感官分析评定各个样品,得出制备香精的最佳条件,最佳条件为:酶解液:20.00g;甘氨酸:1.00g;丙氨酸:1.00g;精氨酸:0.50g;脯氨酸:0.50g;葡萄糖:6.00g;牛磺酸:0.50g;木糖1.00g;谷氨酸:0.50g;温度:125℃;时间:70min;蛋氨酸:0.60g;半胱氨酸:0.30g。更多还原

【Abstract】 Using spanish mackerel hydrolysis products and Maillard reaction to prepare crab fla-vors,the orthogonal design was used to arrange reactions and find the optimized conditions for the system,the optimized conditions are: hydrolysis products=20.00g;glycine=1.00g;alanine =1.00g;arginine =0.50g;proline=0.50g;glucose =3.00g;taurine =0.50g;xylose=1.00g;glutamic acid=0.50;temperature=125℃;Time=70min;methionine=0.60g;Cysteine=0.30g.更多还原