兰茂牛肝菌酶解产物调味油美拉德反应增香工艺优化及电子鼻分析  

Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil

作　　者：杨宁 张沙沙[2] 周锫 罗晓莉[2] 孙达锋 张微思[1] YANG Ning;ZHANG Shasha;ZHOU Pei;LUO Xiaoli;SUN Dafeng;ZHANG Weisi(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China)

机构地区：[1]云南省食用菌产业发展研究院,云南昆明650221 [2]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《食品工业科技》2024年第5期177-186,共10页Science and Technology of Food Industry

基　　金：云南省技术创新人才(2019HB072)。

摘　　要：本文以兰茂牛肝菌酶解产物冻干粉为主要原料,通过优化美拉德增香反应条件,得到了兰茂牛肝菌调味油的最佳制备工艺。以电子鼻传感器响应值及感官评价得分为评价指标,通过单因素实验和正交试验优化了兰茂牛肝菌调味油的制备工艺参数。结果表明:最佳制备工艺为:兰茂牛肝菌酶解产物冻干粉与玉米油混合比例为1:40(w/w),葡萄糖添加量为5%、L-谷氨酸添加量为3%、美拉德反应时间40 min、反应温度140℃。在该条件下制备的兰茂牛肝菌调味油香气浓郁、协调,具有兰茂牛肝菌特有风味,经电子鼻分析香气组分发现硫化物、氮氧化物、醛类、醇酮类为主要香气组分。经品质检测,该调味油各项理化指标均符合国家标准,且含有能量3693 kJ/100 g、脂肪99.8 g/100 g。In this study,the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material,and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions.The response values of the electronic nose sensor and the sensory evaluation scores were used as evaluation indicators.Single-factorial and orthogonal experiments were used to optimize the preparation process parameters of Lanmaoa asiatica seasoning oil.The results showed that the optimal preparation process was as follows:Mixing the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates with corn oil in a ratio of 1:40(w/w),adding 5%glucose and 3%L-glutamic acid,and conducting the Maillard reaction at 140℃for 40 min.The seasoning oil prepared under these conditions had a rich and harmonious aroma with a unique flavor of Lanmaoa asiatica.Electronic nose analysis identified sulfur compounds,nitrogen oxides,aldehydes,and ketones as the main aroma components.Quality testing showed that the seasoning oil met national standards,containing 3693 kJ/100 g of energy and 99.8 g/100 g of fat.

关 键 词：兰茂牛肝菌 酶解产物 调味油 美拉德反应 增香 电子鼻 感官评价 

分 类 号：TS205[轻工技术与工程—食品科学]