响应面法优化芷江鸭美拉德风味增益工艺  

Optimization of Maillard Flavor Enhancement Process for Zhijiang Duck by Response Surface Methodology

作　　者：杨慧[1] 魏颖娟 付复华[1] 张帆[2] 康克浪 李志坚[1] 彭珍 于美娟[1] YANG Hui;WEI Yin-juan;FU Fu-hua;ZHANG Fan;KANG Ke-lang;LI Zhi-jian;PENG Zhen;YU Mei-juan(Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,PRC;Tea Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,PRC;Huaihua Mingyou Food Co.,Ltd.,Huaihua 418000,PRC)

机构地区：[1]湖南省农业科学院农产品加工研究所,湖南长沙410125 [2]湖南省农业科学院茶叶研究所,湖南长沙410125 [3]怀化市明友食品有限责任公司,湖南怀化418000

出　　处：《Agricultural Science & Technology》2024年第1期38-45,共8页农业科学与技术（英文版）

基　　金：湖南省农业科技创新资金项目(2022CX88);怀化市市院科技合作专项(2022N1206)。

摘　　要：为优化芷江鸭休闲产品的风味,以芷江鸭鸭胸肉为原料,耦合原位美拉德反应,在工艺耦合位点、美拉德反应体系基料种类及添加量的单因素试验的基础上采用响应面设计,以反应体系吸光度为指标,对其工艺参数进行优化。结果表明原位美拉德风味增益的最佳工艺条件为:蛋氨酸0.06%,半胱氨酸0.07%,木糖0.4%,最佳耦合位点为炒制。此条件下美拉德反应体系吸光值为0.783,验证实际吸光值为0.780,感官综合评分可达89.65分。In order to optimize the flavor of Zhijiang duck leisure products,Zhijiang duck breast was used as the raw material.The exogenous Maillard reaction and the response surface design were adopted to optimize the process parameters based on the single factor experiment of process coupling site,type,and amount of base material for the Maillard reaction system,with the absorbance(OD)value of the reaction system as an indicator.The results showed that the optimum conditions for exogenous Maillard flavor enhancement were 0.06%methionine,0.07%L-cysteine,and 0.4%xylose.Frying was selected as the optimum coupling site.Under these conditions,the OD value of the Maillard reaction system was 0.783;the actual OD value was 0.780,and the sensory score could reach 89.65.

关 键 词：芷江鸭 美拉德反应 响应面 风味增益 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]