Abstract：The article introduce the technology of prawn flavoring essence production by Mallard reaction to using offal material of prawn.the article introduce effects of prawn flavoring essence of temperature,pH,time and thickness of enzyme liquid.At last it received by this tests:reaction temperature,reaction pH,reaction time and the thickness of enzyme liquid can affect the sense quality of prawn flavoring essence,the best reaction condition:110℃temperature,pH7.0,30 min and 40%to thickness of enzyme liquid,through this condition prawn flavoring essence is the best quality.
谢超；林琳；唐君. Maillard反应制备虾味香精的工艺技术研究[J]. 肉类研究, 2009, 23(8): 28-31.
XIE Chao;LIN Lin;TANG Jun. The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction. Meat Research, 2009, 23(8): 28-31.
2009, Vol. 23 
