Optimization and Application of Maillard Reaction Process of Enzymatic Hydrolysate of Chicken Breast
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 pro-cess 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 en-zymatic 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 tem-pered,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.
万方数据
维普
