响应面结合模糊数学制备奶酪美拉德反应物的研究  

Preparation of cheese maillard reactants by response surface combined with fuzzy mathematics

作　　者：高鹏 张文远 徐琛 赵晓璇 谢宁 王筠钠 逄晓阳[1] 张书文[1] 吕加平[1] GAO Peng;ZHANG Wenyuan;XU Chen;ZHAO Xiaoxuan;XIE Ning;WANG Yunna;PANG Xiaoyang;ZHANG Shuwen;LYU Jiaping(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国乳品工业》2024年第2期20-26,共7页China Dairy Industry

基　　金：国家重点研发计划(2017YFE0131800);宁夏回族自治区重点研发计划(2021BEF02022)。

摘　　要：文章对奶酪蛋白水解产物发生美拉德反应进行工艺研究,并探寻样品风味变化。以褐变度及模糊数学的感官评价为依据,确定最佳生产工艺。气相色谱-质谱法用于确定最佳产品的整体风味,反应温度为101℃、还原糖添加量6.25%、反应时间59 min时,产物具有巧克力糖风味,滋味最佳。奶酪肽美拉德反应物中<150 u的肽段较奶酪肽酶解液显著降低,说明<150 u的肽段可能是美拉德反应的主要原料。奶酪肽酶解液以苯乙酮、癸酸、己酸及乙偶姻为主要挥发性物质,奶酪肽美拉德反应产物中主要的风味贡献物是2-壬酮、2,5-二甲基吡嗪及2-庚酮。The production process of Maillard reactants in cheese protease hydrolysate and the flavor changes were studied.Browning degree and sensory evaluation method of fuzzy mathematics were used to make sure the optimum process.The overall flavor characteristics of the optimal product were evaluated by gas chromatography-mass spectrometry.Under the conditions of 6.25%of reducing sugar,101℃and 59 min,the Maillard reaction products were prepared with pleasant taste and chocolate sugar flavor.Peptide below 150 u was significantly decreased after Maillard reaction,that means peptides below 150 u may be the main raw materials of Maillard reaction.The main volatile substances in cheese hydrolysate were acetophenone,decanoic acid,hexanoic acid,and acetoin.And they were 2,5-dimethylpyrazine,2-heptanone,and 2-nonone in the Maillard reaction product.

关 键 词：奶酪蛋白酶解液 美拉德反应 Friedman排序检验 模糊数学感官评价方法 风味 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS252.53[轻工技术与工程—食品科学与工程]