摘要
以酒糟酸酶联合水解液为原料制备美拉德反应产物。采用单因素实验考察了反应温度、时间和pH3个因素对美拉德反应褐变程度的影响,并利用正交设计优化反应条件。结果表明,酒糟水解液进行美拉德反应的最佳条件为:温度110℃,时间100min和pH10,该条件下吸光度值为0.995,感官评价反应产物具有独特的酱香味。酒糟酸酶联合水解液进行美拉德反应具有可行性。
In order to improve the development and utilization of distiller＇s grains,maillard reaction was used to produce flavor materials by means of united hydrolysates of acid and enzymatic from distiller＇s grains.The effects of the factors such as reaction temperature,time and pH on browning were investigated by single factor experiments based on the absorbance of reaction system.Then the maillard reaction conditions were optimized through the orthogonal experiments based on the preceding results.Results indicated that the optimum conditions were 110℃ of reaction temperature,100min of reaction time and pH10 of reaction pH.Under the optimized conditions for maillard reaction,the absorbency of reaction system was 0.995 and the product was of full-bodied sauce flavor by sensory evaluation.The results improved the depth exploitation and utilization of distiller＇s grains.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期306-308,311,共4页
Science and Technology of Food Industry
基金
兰州理工大学学科协调发展计划
甘肃省青年科技基金计划(1107RJYA065)
关键词
白酒糟
水解液
美拉德反应
distiller＇s grains
hydrolysates
maillard reaction
