一种火腿肠用膏状香精的制备

摘要

结合香精调配技术和美拉德反应，通过单因素考察及正交试验，优化原料配比、工艺条件等各种影响因素，制备一种肉香浓郁、留香持久且稳定性好的火腿肠用膏状香精。研究结果表明，美拉德反应的最佳物料配比为：葡萄糖2．5 g，DL-蛋氨酸1．5 g，L-半胱氨酸1．0 g；最佳工艺条件为：反应时间90 min，反应温度103℃。%The Preparation of a paste type of flavor used in sausage based on flavoring and Maillard reaction was studied. Or-thogonal experiment and single factor experiment were conducted to optimize the ratio of materials and the process conditions. Results showed that the best materials ratio were:glucose 2.5 g,DL-methionine 1.5 g,L-cysteine hydrochloride hydrate 1 .0 g;best reaction conditions were:time 90 min,temperature 103 ℃ . A paste flavor with rich meat aroma and good stability was obtained at last.