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| The Study on Shannon Bone Paste Preparation |
| FANG Duan;MA Meihu;CAI Chaoxia |
| College of Food Science and Technology,HuZhongAgriculturalUniversity Wuhan 430070 China |
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Abstract This research is studying on the processing conditions which use bovine enzymatic solution as reaction-based liquid,add the amino acids,reducing sugar and then through Maillard reaction to generate Shannon bone juice,and add further spice to generate Shannon bone paste preparation.Furthermore,it used sensory assessment to analysis Maillard reaction products.The result showed that: In enzymolysis liquid,add 0.2% cysteine and xylose 2%,at 120℃ under the formation of Maillard reaction 40min,Shannon bone juice is best,and its concentration after 4 times would have better flavor.In concentrated Shannon Bone juice,add 2% salt,4% starch,dry pepper,white pepper,black pepper,dry ginger,pepper all 0.1%,star anise,cumin,curry powder all 0.05%,would form the best flavor.
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2009, Vol. 23 
