罗非鱼酶解液热反应制备鱼味香精的工艺研究

摘要

The reaction conditions for preparation fish-like flavors with tilapia hydrolysate by thermal reaction were optimized. The optimal addition of reaction materials obtained by single factor experiments were as follows: hydrolysate 50g, glucose 1.0g, sucrose 1.0g, cysteine 0.75g, serine 0.75g, thiamine 0.25g. The optimum thermal reaction conditions were obtained by single factor and orthogonal experiments as follows: initial pH value 6.0, reaction time 50min and temperature 120℃.%研究对以罗非鱼酶解液热反应制备鱼味香精的反应条件进行了优化.通过单因素试验确定了各原料的最佳添加量:酶解液50g、葡萄糖1.0g、蔗糖1.0g、半胱氨酸0.75g、丝氨酸0.75g、硫胺素0.25g.通过单因素和正交试验,确定热反应最佳条件为初始pH值为6.0、反应时间50min及反应温度120℃.