Maillard Reaction Products, Research, Hong-based Seafood Seasoning

AS 1.398 neutral protease,pepsin,papain and bromelin were utilized to hydrolyze the head of Penaeus monodon . The results showed that AS 1.398 neutral protease had the best hydrolysis activity to the head of Penaeus monodon. The hydrolysis activity of pepsin was the second,and that of papain and brornelin was the worst. The optimum hydrolysis conditions of AS 1.398 neutral protease were as follows:pH 7.5,temperature 45 C,time 7h,substrate concentration 8%,and the amout of enzyme 2.2%(enzymic activity 100 000U/g).The technology of acid hydrolysis of tapioca starch was studied,and the optimal hydrolytic conditions were determined by the orthogonal trials L9 (33). The results showed that the optimum conditions were:hydrochloric acid concentration 2.0%,hydrolysis temperature 80'C,and the concentration of tapioca starch 6g/100mL.The optimum products of Maillard reaction made on the basis of starch syrup with reducing power and amino acid solution were obtained by the trials of single-factor and multi-factor. The experimental results showed that the optimal technology and materials of Maillard reaction were:temperature 90-100,pH 6.5-8.5,time 50min,starch syrup with DE value 85,and the concentration of amino acid solution 50%(1 670mg/100mL).Intensly delicious seafood flavor made on the basis of MRPs and accessary food of flavor was studied by the orthogonal trials Lg (27) and L9 (34). The results showed that the optimum composition was:MRPs 100,common salt 1.0,cane sugar 0.4,citric acid 0.5,monosodium glutamate 0.4,black mushroom 2.0,pepper 0.1,benne oil 0.2,starch 2.5,sucrose fatty acid ester 1.0,3 -cyclic dextrin 1.0.