美拉德反应制备新型火腿风味调料.pdf

Acta Agriculturae Zhejiangensis21(2) :111~ 115,2009 1 1 1 2 3 3 陈黎洪, 肖朝耿,唐宏刚, 辛盛鹏 , 任发政, 郭慧媛 1 2 3 ( , 310021; , 850000; , 100083) :, () , ,1% ,0.2% L2,0.4%L2 ,0.4%, 30% 10% , 105e 60 min, :; ; :R154 :A :1004- 1524(2009) 02- 0111- 05 Pr ep ar ation of novel ham flavor ing by Maillar d r eaction 1 1 1 2 3 CHEN Li2hong , IAO Chao2geng ,TANG Hong2gang , IN Sheng2peng , REN Fa2zheng , GUO Hui2 3 yuan 1 2 ( Institute of Food Processing , Zhej iang Academy of Agricultural Sciences, Hangzhou 3100 1, China; Department of Agri2 3 culture and Husbandry in Tibet AutonomousRegion, Lasa 850000 , China; College of Food Science and Nutritional Engineer2 ing , China Agricultural University , Beij ing 100094 , China) Abstr act : In this paper, a new type ofham flavoring was prepared by Maillard reaction using Jinhua ham hydrolysates and other precursors. Jinhua ham hydrolysates were produced by enzymatic hydrolysis with complex enzymes. Orthogonal test design was applied to obtain the optimal reacting conditions. Theresults showed that the basic components addedwith 1% glycin, 0.2% L2 cysteine,0.4% L2tyrosine, 0.4% thiamine, 30% glucose and 10% yeast extract,heated at 105e for 60 min,was a novel ham flavoring with good flavour and taste, as well as good high temperature2resistance. Key wor ds: Maillard reaction; ham;flavoring , , ,, [1,2] Maillar