CAJ | 학술논문

利用美拉德反应，研制一种热加工牛肉香精，设计了10组牛肉香精前体物质配方。根据牛肉香精的评价标准，请10人对所制备的牛肉香精进行感官评定。对所得数据进行统计学处理，得到两种优质牛肉香精前体物质配方。配方Ⅰ：核糖0．5g，葡萄糖0．6g，β-丙氨酸0．233g，半胱氨酸盐酸盐0．5g，谷氨酸0．5g，甘氨酸0．16g，水12g。配方Ⅱ：核糖0．6g，葡萄糖0．5g，β-丙氨酸0．5g，半胱氨酸盐酸盐0．233g，谷氨酸0．16g，甘氨酸0．5g，水12g。最适合美拉德反应条件：121℃加热30min，最后用NaOH调节香精pH值到6．6～6．8。
이용미랍덕반응，연제일충열가공우육향정，설계료10조우육향정전체물질배방。근거우육향정적평개표준，청10인대소제비적우육향정진행감관평정。대소득수거진행통계학처리，득도량충우질우육향정전체물질배방。배방Ⅰ：핵당0．5g，포도당0．6g，β-병안산0．233g，반광안산염산염0．5g，곡안산0．5g，감안산0．16g，수12g。배방Ⅱ：핵당0．6g，포도당0．5g，β-병안산0．5g，반광안산염산염0．233g，곡안산0．16g，감안산0．5g，수12g。최괄합미랍덕반응조건：121℃가열30min，최후용NaOH조절향정pH치도6．6～6．8。
In order to obtain the beef flavor by Maillard reaction thermal processing, ten precursors of beef flavor were designed. According to the evaluation criteria of beef flavor, 10 people were invited to e- valuate all the prepared beef flavors, and the data was analyzed by statistical treatment to achieve two high - quality beef flavor. In one of the best formula, proportion 6f raw materials was ribose 0.5 g, glucose 0. 6g, β- alanine 0. 233g, cysteine hydrochloride 0.5g, glutamate 0.5g, glycine 0.16g, water 12g, the other was ribose 0.6g, glucose 0.5g, β - alanine 0.5, cysteine hydrochloride 0. 233g, glutamate 0.16g, glycine 0.5g, and water 12g. The most suitable reaction condition of Maillard was heating at 121℃ for 30 min, and adjusted pH to 6.6 - 6.8 with NaOH.