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糖种类和温度对牛肉美拉德反应产物的影响

作  者:
刘劭;马宁;陈韬
单  位:
云南农业大学食品科学技术学院
关键词:
D-木糖;D-葡萄糖;蜂蜜;温度;美拉德反应
摘  要:
为了得到更好的牛肉美拉德反应产物,采用析因试验设计,以牛肉美拉德反应物的吸光度、色泽和感官评定为指标对D-木糖、D-葡萄糖和蜂蜜在反应温度92℃和121℃时进行筛选。结果表明:当添加D-木糖在92℃反应时,有利于美拉德反应产物的形成,得到的牛肉美拉德反应物具有较好的增香发色效果。因此,在所考察的糖种类中牛肉美拉德反应最佳糖为D-木糖,最佳反应温度为92℃。
译  名:
Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef
作  者:
LIU Shao;MA Ning;CHEN Tao;College of Food Science and Technology, Yunnan Agricultural University;
关键词:
D-xylose;;D-glucose;;honey;;temperature;;Maillard reaction
摘  要:
This study was conducted to determine the optimal sugar type and temperature for the preparation of Maillard reaction products(MRPs) from beef. Three sugars used in this study were D-xylose, D-glucose and honey, and reaction temperatures were 92 and 121 ℃. A factorial design was carried out using absorbance, color and sensory evaluation of MRPs as response variables. The results showed that D-xylose and 92 ℃ were selected as optimal conditions for Maillard reaction since these conditions favored the formation of MRPs which could be used as excellent flavoring agents and color fixatives.

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