红曲黄酒糟酶解液美拉德反应增香条件优选  

Optimization of flavour-enhancing conditions by Maillard reaction in enzymatic hydrolysis solution of Hongqu Huangjiu lees

作　　者：梁璋成[1,2] 何志刚 窦芳娇[1,2] 林晓婕 林晓姿 李维新[1,2] LIANG Zhangcheng;HE Zhigang;DOU Fangjiao;LIN Xiaojie;LIN Xiaozi;LI Weixin(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;Fujian Key Laboratory of Agricultural Product(Food)Processing,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003 [2]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《中国酿造》2018年第10期57-60,共4页China Brewing

基　　金：福建省省属公益类科研院所基本科研专项(2016R1014-7)

摘　　要：以红曲黄酒糟酶解液为原料,运用美拉德反应增香技术,以氨基酸态氮消耗率、褐变度和感官评分为评价指标,采用二次正交旋转组合试验研究酶解液不同反应条件对美拉德反应增香效果的影响。结果表明,最佳反应条件为底物含量60%、起始pH值6.5、反应温度95℃、反应时间40 min,在此优化条件下,处理的酶解液香气鲜美、酱香浓郁、红曲典型性强,感官评分为95分。Using enzymatic hydrolysis solution of Hongqu Huangjiu(glutinous rice wine)lees as a raw material and Maillard reaction flavour-enhancing technology,the effects of different reaction conditions of enzymatic hydrolysis solution on flavour-enhancing effect were studied by quadratic orthogonal rotational combination tests with amino acid nitrogen consumption rate,browning degree and sensory score as evaluation indexes.The results showed that the optimized conditions for Maillard reaction were soluble solids content 60%,initial pH value 6.5,reaction temperature 95℃and time 40 min.Under the optimal conditions,the enzymatic hydrolysis solution had delicious aroma,strong sauce flavor and typical Hongqu characteristic,and the sensory evaluation score was 95.

关 键 词：红曲黄酒糟 酶解液 美拉德反应 增香技术 优化 

分 类 号：TS264.9[轻工技术与工程—发酵工程]