Study On The Production Of Natural Monosodium Glutamate

As Peptides were with high physiological value and could participate Maillard reactiont, so it was used as to enhance good flavor. Peptides through acid hydrolysis will produce carcinogenical substance like chloropropanol which is harm for body health. In this research, fish oligopeptide was obtained with dual enzymatic hydrolysis from cheap fish, which was as the main raw materials to produce meat flavor with Maillard reaction.The peptides fraction and free amino acid content of fish oligopeptide were detected with HLPC (high performance liquid chromatography). The results were as follows: peptides fraction below 1000Da were the highest in fish oligopeptide ,and the content was 90.49%,peptides 1000-5000Da was 8.26%,peptides above 5000Da was 1.25%.The content of free amino acid was 5.28%.Study on the effect of raw materials and reaction conditions of Maillard reaction with sensory evaluation. Through single factor experiment and the orthogonal trial get the optimum technological condition of producing meat flavor formula with Maillard reactiont .The results showed that was as follows: Water 100ml, fish peptides 20g, cysteine hydrochloride 2.0g, xylose 1.0g, glucose 3.5g, mushroom essence 4.0ml, the reaction temperature was 115℃, reaction time 70min, pH 7.0.The changes of peptides fraction and free amino acid were detected to investigate the thermal degradation and Maillard reaction profile in different reaction temperature and time. It showed that free amino acid content increased, but the amplitude not large in thermal degradation, In Maillard reaction, the content of free amino acids and peptides fraction below 1000Da were all decreased significantly, which indicated they were the main activity substance of Maillard reaction. The content of peptides fraction 1000Da~5000Da and peptides fraction above 5000Da were both gradually increased, The above three different peptides fraction had mutual transformation in the Maillard reaction.According to the effects of main ingredients in meat formulation on meat flavor and evaluation results, the additives of various natural MSG auxiliary materials were determined. The selection and additives of colloid, composite emulsifier and stability of natural MSG was studied with composite emulsification and high pressure homogenization. Finally stabilize and uniform meat flavor was got in the experiment, the best additives preparation conditions were as follows: Maillard reaction products 100ml, salt 2.0g, I+G 1.5g, sugar 1.0g, citric acid 0.8g, ethyl maltol 0.4g, hydroxymethyl cellulose 1.2g, Span-60 0.5g, Tween-60 1.5g .