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摘要: 本论文主要通过鸭肉提取液来制备状态稳定、香气协调、浓郁香醇的北京烤鸭香精。根据GC-MS分析的香韵组成选取常用香原料拟定配方，并不断调整优化，调配出烤香浓郁、香气协调的北京烤鸭香精。通过实验确定美拉德反应，制备北京烤鸭膏状香精的最佳反应条件，即加入葡萄糖含量为10%，选用半胱氨酸、蛋氨酸、甘氨酸、丙氨酸、VB1比例为2:1:3:2:2，100 ℃条件下，加热反应60 min，得到的反应物烤鸭香气醇厚，且具有北京烤鸭透发的油脂气与香甜气，无焦糊苦涩气。制备的烤鸭香精整体特征香气明显、香气协调、留香持久。能够通过准确的原料配比，了解到北京烤鸭香精基础香料构成及主体香韵的贡献。48982
毕业论文关键词: 烤鸭香精；美拉德反应；调配
Preparation of Beijing roast duck flavor
Abstract：In this paper, stable, harmonious and mellow Beijing roast duck flavor was prepared with the use of duck extracts. According to the composition analysis of nuances, common raw materials of flavor were selected and the formula was drew up.Beijing roast duck flavor with strong roast aroma and harmonious fragrance was prepared through constantly adjusting and optimizing the formula. Through the experiment, the optimal Maillard reaction conditions of preparation of pasty Beijing roast duck flavor were determined as follows. The addition of glucose was 10%, the ratio of cysteine、methionine、glycine、alanine and VB1 was 2:1:3:2:2, and the reaction was maintained at 100 ℃ for 60 min. The obtained clear reaction liquid was provided with rich, mellow fragrance of roast duck, accompanied with incisive grease odor and sweet fragrance specific to Beijing roast duck. And the smelling odor was not bitter taste. The overall characteristics of prepared liquid roast duck flavor were with obvious aroma, harmonious fragrance and lasting fragrance. The composition of fundamental perfume and the contribution of major nuances of Beijing roast duck flavor were clearly understood through the ratio of raw materials.
Keywords: Roast duck flavor; Maillard reaction; Flavoring;
目录
1. 引言 1
1.1 咸香精概述 1
1.3 咸香精检测技术 3
1.4 北京烤鸭的发展现状 4
1.5 研究目的与意义 4
1.6 研究内容 5
2. 实验设备与方法 7
2.1 北京烤鸭调配实验材料与设备 7
2.1.1 仪器与设备 7
2.1.2 实验原料 7
2.2 北京烤鸭香精调配实验方法 8
2.2.1 冷冻离心 8
2.2.2 顶空固相微萃取方法(SPME) 8
2.2.3 气相色谱条件 8
2.2.4 调配型北京烤鸭香精的制备方法 8
2.3 美拉德反应实验材料与设备 9
2.3.1 主要原料 9
2.3.2 实验仪器 9
2.4 美拉德反应实验方法 10
2.4.1 美拉德反应工艺流程 10
2.4.2 美拉德反应物感官评定方法 10
2.4.3 成品北京烤鸭香精感官评定