摘要
为制备具有抗氧化性的腊肉香精,以川味烟熏腊肉酶解液为基料,研究美拉德反应制备腊肉香精的工艺条件。采用Friedman排序检验法,对不同还原糖种类及配比、氨基酸种类、反应时间、反应温度和起始p H进行单因素试验。在单因素基础上,采用L_(18)(3~7)正交表进行正交试验设计,以感官评价值和DPPH自由基清除能力为指标,得到制备抗氧化腊肉香精最佳工艺条件。结果表明:氨基酸为L-半胱氨酸,还原糖配比为葡萄糖(G)+木糖(X)(G+X质量比为3∶1),原始pH(5.8~5.9),G+X(3∶1)、L-半胱氨酸、盐酸硫胺素添加量分别为腊肉酶解液质量的4%、0.10%、0.30%,反应时间为40 min,反应温度为110℃。在此条件下得到的腊肉香精,具有饱满的腊肉香味,感官评分为8.3±0.5,DPPH清除率达到86.37%±0.51%,有较强的抗氧化性。
In order to prepare bacon flavor with oxidation activity,the enzymatic hydrolyzate of Sichuan smoked bacon was used as basis material to prepare the flavor by Maillard reaction,and the process conditions were determined.Using Friedman sorting test,single factor tests were carried out on the variety and proportion of different reducing sugars,amino acid types,reaction time,reaction temperature and initial pH.On the basis of single factor tests,the L18(3)7orthogonal experimental design was carried out,using the sensory evaluation value and DPPH free radical scavenging capacity as indexes to obtain the best technological conditions for preparation of bacon flavor with resistance to oxidation.The results showed that the amino acid was L-cysteine,the ratio of reducing sugar was glucose(G)+xylose(X)(G+X mass ratio 3∶1),original pH(5.85.9),G+X(3∶1),L-cysteine and the addition of thiamine hydrochloride added amount was 4%,0.10%,0.30%of the mass of bacon enzymatic hydrolysate respectively,and the reaction time was 40 min,the reaction temperature was 110℃.Under these conditions,the obtained flavor had a full scent of bacon,had better oxidation activity sensory score was 8.3±0.5 and DPPH scavenging rate was 86.37%±0.51%,which had strong antioxidant activity.
作者
刘芝君
黄业传
王艳蓉
吴佳奕
LIU Zhi-jun;HUANG Ye-chuan;WANG Yan-rong;WU Jia-yi(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第23期227-233,共7页
Science and Technology of Food Industry
基金
四川省科技厅应用基础研究计划项目(2016JY0110)
关键词
腊肉
美拉德反应
腊肉香精
抗氧化性
bacon
Maillard reaction
bacon falvor
oxidation activity
