摘要
以螺蛳蛋白酶解液为原料,研究通过美拉德反应提高调味料产品色香味的生物技术。在单因素实验的基础上进行响应面优化实验,结果表明,感官评价值最大为8.53分,此时螺蛳蛋白酶解液美拉德反应的最佳条件为反应时间1.5h、反应pH 6.5、葡萄糖添加量1.56%、反应温度117℃。
The hydrolysate of snail protein was used as raw material,the biological technology of improving flavor and color of seasoning products by Maillard reaction was studied.On the basis of single factor experiments,response surface optimization experiments were conducted.The results showed that the maximum sensory evaluation value was 8.53.At this time,the best condition was:Maillard reaction time is 1.5 hours,the pH value is 6.5,the amount of glucose added is 1.56%,and the temperature of Maillard reaction is 117℃.
作者
罗岸峰
黎海彬
刘勃
邓柳玉
罗江
杨直
边兴伟
潘宁
黄永春
宋贤良
LUO Anfeng;LI Haibin;LIU Bo;DENG Liuyu;LUO Jiang;YANG Zhi;BIAN Xingwei;PAN Ning;HUANG Yongchun;SONG Xianliang(Guangxi Hugui Food Group Co.,Ltd.,Liuzhou Guangxi 545000,China;Guangdong Yahe Biotechnology Co.,Ltd.,Qingyuan Guangdong 530000,China;Guangxi University of Science and Technology,Liuzhou Guangxi 545000,China;South China Agricultural University,Guangzhou Guangdong 510642,China)
出处
《食品与发酵科技》
CAS
2023年第5期76-80,86,共6页
Food and Fermentation Science & Technology
基金
广西重点研发计划项目“螺蛳粉生产技术创新及产业化示范的研究”(桂科AB22035061)
2023年柳州螺蛳粉产业高质量发展科技计划专项“柳州螺蛳粉风味调控关键技术及其产业化应用研究”。
关键词
螺蛳
美拉德反应
生物酶解
snail
Maillard reaction
biological enzymatic hydrolysis
