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| The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction |
| XIE Chao;LIN Lin;TANG Jun |
| School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316004 |
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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.
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2009, Vol. 23 
