Preparation of novel ham flavoring by Maillard reaction

In this paper,a new type of ham flavoring was prepared by Maillard reaction using Jinhua ham hydrolysates and other precursors.Jinhua ham hydrolysates were produced by enzymatic hydrolysis with complex enzymes.Orthogonal test design was applied to obtain the optimal reacting conditions.The results showed that the basic components added with 1% glycin,0.2% L-cysteine,0.4% L-tyrosine, 0.4% thiamine,30% glucose and 10% yeast extract,heated at 105℃ for 60 min,was a novel ham flavoring with good flavour and taste,as well as good high temperature-resistance.