本文已被：浏览 15次 下载 6次
投稿时间：2024-08-30
投稿时间：2024-08-30
中文摘要: 为推进鸡肉蛋白高值化利用，提升其风味品质，该文以鸡胸肉酶解液为原料制备美拉德反应产物，采用单因素和正交试验确定美拉德反应的最佳工艺条件，进一步将美拉德反应产物与酵母蛋白进行复配，通过调味、调质开发一款风味口感较佳的高蛋白饮品。研究结果显示：美拉德反应的最佳工艺为反应温度95 ℃、反应时间1.5 h、葡萄糖与鸡胸肉酶解液质量比1∶15。通过单因素试验，确定酵母蛋白添加量为12.5%。对美拉德反应产物与酵母蛋白的混合溶液进行调味、调质，确定最佳配方为柠檬汁添加量2%、薄荷粉添加量0.03%、甘露糖醇添加量0.6%、黄原胶添加量0.06%。鸡胸肉酶解液经美拉德反应与调味后，在口感上得到较大改善。
Abstract:In order to promote the high-value utilization of chicken protein and improve its flavor quality，the Maillard reaction products were prepared from enzymatic hydrolysate of chicken breast，and the optimal process conditions of the Maillard reaction were determined by single factor and orthogonal tests. A high protein drink with good flavor and taste was developed by combining the Maillard reaction products with yeast protein through seasoning and tempering. The results showed that the optimal processes of the Maillard reaction were as follows:The reaction temperature was 95 ℃；the reaction time was 1.5 h，and the mass ratio of glucose to enzymatic hydrolysate of chicken breast was 1∶15. According to the single factor test，the optimal addition amount of yeast protein was 12.5%. The mixture of Maillard reaction products and yeast protein was flavored and tempered，and the optimal formula was determined as follows:lemon juice of 2%，peppermint powder of 0.03%，mannitol of 0.6%，and xanthan gum of 0.06%. The taste of enzymatic hydrolysate of chicken breast was greatly improved by the Maillard reaction and seasoning.
文章编号：202502021 中图分类号： 文献标志码：
基金项目:
引用文本：
津ICP备20000603号-1