应用模糊数学优化鸡骨素美拉德反应工艺  

Application of Fuzzy Mathematic Evaluation in the Optimum of Maillard Reaction Type Flavor for Chicken Bone Extracts

作　　者：孙红梅[1] 王金枝[1] 张春晖[1] 李侠[1] 贾伟[1] 董宪兵[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工重点实验室北京100193

出　　处：《中国食品学报》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)

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.

关 键 词：鸡骨素 美拉德反应 模糊数学 电子鼻 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]