作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2010年第5期289-292,344,共5页

摘　　要： 运用美拉德反应改良马氏珠母贝酶法抽提物的风味,以感官评定和美拉德反应程度为指标,采用单因素实验考察了还原糖种类及其配比、还原糖添加量、反应起始pH、反应时间和抽提物含水量对风味的影响;以单因素实验结果为依据,采用正交实验对美拉德反应条件进行了优化。结果表明:葡萄糖3%(w/v)、水分含量70%(w/w)、起始pH6.5条件下反应22min,可以得到头香天然圆润、贝类特征香气突出、体香浓郁丰满、尾香留香持久、整体香气协调统一的调味基料。 The Maillard reaction was used to improve the flavor of enzymatic extracts from Pinctada martensii entrails. The effects of the factors such as the kinds of reducing sugar and their ratio,the addition amount of reducing sugar,the initial pH,the reaction time and the moisture content of the enzymatic extracts on the flavor were investigated by single factor experiments based on sensory evaluation and Maillard reaction degree. Then the Maillard reaction conditions were optimized through the orthogonal experiments based on the preceding results. The results showed that the optimum reaction parameters were as follows：glucose 3%（w/v）,moisture content 70%（w/w）,pH6.5,reacting for 22min at 100℃ and the flavor of the seasoning prepared under this condition was the best. Its top note was natural,round and with clear shellfish flavor;its body note was full-bodied and rich;its basic note had a lingering finish and its overall aroma was harmonious and unified.

关 键 词： 马氏珠母贝酶法抽提物 美拉德反应 调味基料

领　　域： [轻工技术与工程] [轻工技术与工程]