美拉德反应制备香菇柄调味基料工艺研究  

Study on the Processing Technology of Lentinusedodes Stalk Seasoning Base Material by Maillard Reaction

作　　者：郝艳丽[1] 豆海港[1] 陈强 崔孟姣 王云志 HAO Yanli;DOU Haigang;CHEN Qiang;CUI Mengjiao;WANG Yunzhi(Zhoukou Vocational&Technical College,Zhoukou 466001,China;Zhoukou Qianhong Food Ingredients Co.,Ltd.,Zhoukou 466001,China)

机构地区：[1]周口职业技术学院,河南周口466001 [2]周口市千弘食品配料有限公司,河南周口466001

出　　处：《现代食品》2022年第10期95-98,共4页Modern Food

基　　金：河南省科技攻关项目(222102110364)。

摘　　要：本文以香菇柄酶解液为原料,采用美拉德反应制备香菇柄调味基料,以感官评价为指标,分别考察了糖、反应温度、反应时间对酶解液美拉德反应产物风味的影响;以感官评价及吸光度值为评价指标,采用正交试验对参与美拉德反应的香菇柄酶解液、水解植物蛋白粉、白砂糖、酵母膏、半胱氨酸、甘氨酸和谷氨酸的添加量进行优化。结果表明,在反应温度为100℃,反应时间为100 min条件下,美拉德反应最优的工艺组合是香菇柄酶解液为1500 g、水解植物蛋白粉为425 g、蔗糖400 g、酵母膏120 g、半胱氨酸7.5 g、甘氨酸2 g和谷氨酸2 g。In this paper,using the enzymatic hydrolysate of Lentinusedodes as raw material,using Maillard reaction to prepare the seasoning base of Lentinusedodes stalk,using sensory evaluation as the index,the effects of sugar,reaction temperature and reaction time on the flavor of the enzymatic hydrolysatewere investigated respectively.Taking sensory scores and absorbance as evaluation indicators,orthogonal experiments were used to optimize the addition of Lentinusedodes stalk enzymatic hydrolysate,hydrolyzed vegetable protein powder,white sugar,yeast extract,cysteine,glycine and glutamic acid participating in Maillard reaction quantity.The results showed that under the conditions of reaction temperature of 100℃and reaction time of 100 min,the optimal process combination for Maillard reaction was 1500 g of Lentinusedodes stalk enzymatic hydrolysate,425 g of hydrolyzed vegetable protein powder,400 g of sucrose,yeast extract 120 g,cysteine 7.5 g,glycine 2 g and glutamic acid 2 g.

关 键 词：美拉德反应 香菇柄 正交试验 调味基料 

分 类 号：TS264[轻工技术与工程—发酵工程]