摘要
为优化鸡骨素美拉德反应工艺,在单因素试验基础上,采用正交试验结合模糊数学感官评价方法分析pH值、反应温度、反应时间、D-木糖添加量4个指标对鸡骨素美拉德反应风味的影响。正交试验结果表明,鸡骨素美拉德反应最佳工艺条件是:pH值7.0、反应温度105℃、反应时间90 min、D-木糖添加量2%、半胱氨酸盐酸盐添加量2%、硫胺素添加量2%。在此条件下,美拉德反应香料的综合评价最高。经感官评价及电子鼻验证,其结果与正交试验结果一致。
In this experiment, the Maillard Reaction technology of chicken bone extracts was optimized by single factor and orthogonal tests, combining with sensory evaluation method of fuzzy mathematics. The effects of pH, tempera- ture, time, addition of D-xylose on sensory evaluation for Maillard Reaction type flavor were investigated. The results showed that the optimum conditionswere： pH 7, 105 ℃, 90 min, D-Xylose 2%, Cysteine 2%, Thiamine 2%. Then the Maillard Reaction type flavorwas obtained with the best comprehensive evaluation. Validation of sensory evaluation and electronic nose, the result is consistent with the results of the orthogonal experiment.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第6期74-80,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技合作与交流专项(010S2012ZR0302)
农业部948项目(2011G8)
中央级公益性科研院所基本科研业务费专项(2012ZL034)
关键词
鸡骨素
美拉德反应
模糊数学
电子鼻
chicken bone extracts
Maillard Reaction
fuzzy mathematics
electronic nose
