| 热反应鸡肉香精的制备研究 |
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| 引用本文： | 黄师荣,宋焕禄.热反应鸡肉香精的制备研究[J].北京工商大学学报(自然科学版),2001,19(3):9-13. |
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| 作者姓名： | 黄师荣 宋焕禄 |
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| 作者单位： | 北京工商大学化工学院, |
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| 摘 要： | 用还原糖及氨基酸为主要原料 ,经 Maillard反应制得了香味较好的鸡肉味香精 ,并对各反应物的用量、反应介质的 p H值、反应温度、反应时间等因素进行了考察 ,通过正交试验确定了制备热反应鸡肉香精的适宜的原料配比及反应条件 .
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| 关 键 词： | Maillard反应 热反应鸡肉香精 制备 |
| 文章编号： | 1671-1513(2001)03-0009-05 |
STUDY ON PREPARATION OF THERMAL REACTION CHICKEN FLAVORING |
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| HUANG Shi rong,\ SONG Huan lu.STUDY ON PREPARATION OF THERMAL REACTION CHICKEN FLAVORING[J].Journal of Beijing Technology and Business University:Natural Science Edition,2001,19(3):9-13. |
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| Authors: | HUANG Shi rong \ SONG Huan lu |
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| Abstract: | Chicken flavor having excellent taste and aroma was prepared by Maillard reaction using amino acids and glocose as the primary materials. Studied such factors as quantities of each reactants, pH value of reaction medium, reaction time, reaction temperature. The suitable quantities of each reactants and reaction conditions which were adopted to prepare the thermal reaction chicken flavor were obtained by the method of orthogonal test. |
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| Keywords: | Maillard reaction thermal reaction chicken flavor preparation |
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