FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 147-150.

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Preparation of Prawn Flavoring Essence by Maillard Reaction

 ZU  Dao-Hai,   Song-Huan-Lu,   Li-Da-Ming,   Jiang-Xin-Ye   

  1. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China
  • Online:2006-09-15 Published:2011-10-20

Abstract: Using prawn hydrolyzed products and Maillard reaction to prepare prawn flavoring essence, the uniform designs were studied to arrange reactions and find the optimized conditions for the system. The optimized conditions are: temperature 115℃; time 37min; hydrolysis products 40.00g; glucose 6.00g; glycine 2.70g; methionine 1.90g; proline 3.00g; alanine 3.00g; arginine 2.90g; and yeast extract 4.00g.

Key words:  , Maillard reaction; uniform designs; prawn flavoring essence; yeast extraction;