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| Preparation of a meat-like process flavoring from beef hydrolysate |
| Zhang Qian-yi;Zang Yong-jun;Wu Hong-hua;Zhao Sheng-yong |
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Abstract The preparation of a meat-like process flavoringby Maillard reaction from beef hydrolysate、xy-lose and cysteine was studied. The five factorswhich affect process flavoring was investigatedand the response surface methodology(RSM) wasused to evaluated the optimum reaction conditions.The results show that the optimum conditions ofprocess flavoring are temperature 118℃, reac-tion time 81 min, pH 7.1, level of addition forcysteine 25%, level of addition for xylose23%. Under this condition, the best meat-likeflavor is generated and the aroma is similar toroastedb eef.
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2006, Vol. 20 
