摘要
以红曲黄酒糟酶解液为原料,运用美拉德反应增香技术,以氨基酸态氮消耗率、褐变度和感官评分为评价指标,采用二次正交旋转组合试验研究酶解液不同反应条件对美拉德反应增香效果的影响。结果表明,最佳反应条件为底物含量60%、起始pH值6.5、反应温度95℃、反应时间40 min,在此优化条件下,处理的酶解液香气鲜美、酱香浓郁、红曲典型性强,感官评分为95分。
Using enzymatic hydrolysis solution of Hongqu Huangjiu(glutinous rice wine)lees as a raw material and Maillard reaction flavour-enhancing technology,the effects of different reaction conditions of enzymatic hydrolysis solution on flavour-enhancing effect were studied by quadratic orthogonal rotational combination tests with amino acid nitrogen consumption rate,browning degree and sensory score as evaluation indexes.The results showed that the optimized conditions for Maillard reaction were soluble solids content 60%,initial pH value 6.5,reaction temperature 95℃and time 40 min.Under the optimal conditions,the enzymatic hydrolysis solution had delicious aroma,strong sauce flavor and typical Hongqu characteristic,and the sensory evaluation score was 95.
作者
梁璋成
何志刚
窦芳娇
林晓婕
林晓姿
李维新
LIANG Zhangcheng;HE Zhigang;DOU Fangjiao;LIN Xiaojie;LIN Xiaozi;LI Weixin(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;Fujian Key Laboratory of Agricultural Product(Food)Processing,Fuzhou 350003,China)
出处
《中国酿造》
CAS
北大核心
2018年第10期57-60,共4页
China Brewing
基金
福建省省属公益类科研院所基本科研专项(2016R1014-7)
关键词
红曲黄酒糟
酶解液
美拉德反应
增香技术
优化
Hongqu Huangjiu lees
enzymatic hydrolysis solution
Maillard reaction
flavour-enhancing technology
optimization
作者简介
梁璋成(1985-),男,助理研究员,硕士,主要从事农产品加工及食品发酵方面的研究工作;通讯作者:何志刚(1964-),男,研究员,本科,主要从事农产品贮藏与加工方面的研究工作。
