提升啤酒酵母抽提物整体风味优化工艺条件的研究  

Optimum Preparation Conditions of Brewer Yeast Spent Flavour

作　　者：李科德[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品科学》2007年第5期152-157,共6页Food Science

摘　　要：研究了利用美拉德反应提升啤酒酵母抽提物整体风味的相关参数,包括还原糖、含硫氨基酸、杂环化合物、反应的pH、反应温度和反应时间等,通过单因子和正交试验对美拉德反应的条件进行了优化。结果表明,通过美拉德反应可明显提升啤酒酵母抽提物的整体风味,制备风味化啤酒酵母抽提物的最优化工艺条件为:啤酒酵母抽提物配制成50%浓度,添加1．5%木糖、1．5%核糖、1%半胱氨酸、1%蛋氨酸、0．5%硫胺素和0．5%VC,调节pH7．5,在反应釜内升温至105℃,保温回流反应2h。采用优化反应条件制备的风味化啤酒酵母抽提物具有肉香浓郁、滋味饱满、圆润、鲜美、肉质感强,使啤酒酵母抽提物的整体风味得到明显改善。The optimum preparation conditions of brewer yeast spent extract flavor were studied in this paper. These conditions include reducing sugar, methionine,VB1, VC, pH, temperature and Maillard reaction lime. The results showed that the flavour of brewer yeast spent extract can be enhanced by Maillard reaction. The optimum Maillard reaction conditions are obtained by single factor and orthogonal test, as： 50% consistence of yeast extract, 1.5% ribose, 1.5% xylose, 1% cysteine, 1%methonine, 0.5% VB1, 0.5% VC, pH7.5, temperature 105 ℃ and reaction 2 hours. The flavour of brewer yeast extract has been enhanced after Maillard reaction and can be widely applied to food industry.

关 键 词：啤酒酵母抽提物 美拉德反应 风味 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]