热反应制备烤芝麻香味基料的研究  

Preparation of roast seseam flavor by thermal reaction

作　　者：黄光荣[1] 张之涤 陈文伟[1] 赵静[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018 [2]浙江绿晶香精有限公司,杭州311121

出　　处：《食品工程》2010年第3期49-52,共4页Food Engineering

基　　金：杭州市科技计划资助项目(20091832B39)

摘　　要：研究复合风味蛋白酶水解芝麻粕蛋白质为主要原料,添加氨基酸、还原糖和含硫化合物,进行热反应制备具有烤芝麻香味的香精基料。通过单因素和正交实验优化了热反应条件和反应物组成,制备的香精基料具有浓郁的烤芝麻香特征,是一种品质良好的热反应香精基料。Preparation of roast sesame flavor by thermal reaction was investigated in this paper.The reaction mixture included amino acids,reduced sugars and sesame protein powder from hydrolysis of sesame meal with flavourzyme.The thermal reaction process and mixture compositions were optimized by individual factor experiments and orthogonal experiments.The thermal reaction flavor prepared under the optimized conditions had rich and characteristic roast sesame flavor,and it was one of high quality reaction flavors.

关 键 词：烤芝麻香精 热反应香精 美拉德反应 

分 类 号：TS262.5[轻工技术与工程—发酵工程]