摘要
文章以接枝度、褐变程度和感官综合评分为主要指标,优化了玉米发酵酱粉低温美拉德反应条件,并对美拉德反应产物中的游离氨基酸和挥发性风味物质进行了分析。结果表明,葡萄糖添加量为40.00%、反应温度为70℃、反应时间为150 min时得到接枝度和感官综合评分较高且褐变程度较低的美拉德反应产物。感官评价结果表明反应后玉米发酵酱粉的鲜味、咸味和厚味明显提升,同时有效降低了产品的酸味。游离氨基酸分析表明,谷氨酸是玉米发酵酱粉中最主要的呈味氨基酸,美拉德反应虽然降低了游离氨基酸的含量,但鲜味氨基酸的占比进一步提高。顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)分析发现,美拉德反应产物中挥发性风味物质尤其是吡嗪类物质的含量显著增加,使玉米发酵酱粉的气味更加丰富。该研究结果为玉米发酵酱粉的风味改善提供了新的方法,为其在食品工业中的应用提供了理论支持。
In this paper,with grafting degree,browning degree and comprehensive sensory score as the main indexes,the low-temperature Maillard reaction conditions of fermented corn sauce powder are optimized,and free amino acids and volatile flavor substances in Maillard reaction products are analyzed.The results show that Maillard reaction products with higher grafting degree and comprehensive sensory score and lower browning degree are obtained when the glucose addition amount is 40.00%,the reaction temperature is 70℃,and the reaction time is 150 min.The sensory evaluation results show that the umami,saltiness and thickness of fermented corn sauce powder are significantly enhanced after reaction,and the sourness of the product is effectively decreased.The free amino acid analysis shows that glutamic acid is the most important flavor amino acid in fermented corn sauce powder.Although Maillard reaction reduces the free amino acid content,the proportion of umami amino acids further increases.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis shows that the content of volatile flavor substances,especially pyrazines,in Maillard reaction products significantly increases,which enriches the odor of fermented corn sauce powder.The results of this study have provided a new method for the flavor improvement of fermented corn sauce powder,and provided theoretical support for its application in food industry.
作者
赵旭
范全龙
杨海珍
马仕宇
王恒志
崔春
ZHAO Xu;FAN Quan-long;YANG Hai-zhen;MA Shi-yu;WANG Heng-zhi;CUI Chun(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Ningxia Eppen Biotech Co.,Ltd.,Yinchuan 750100,China)
出处
《中国调味品》
北大核心
2025年第8期7-15,共9页
China Condiment
基金
高等学校学科创新引智计划资助项目(B17018)。
关键词
玉米发酵酱粉
美拉德反应
风味改善
游离氨基酸
挥发性风味物质
fermented corn sauce powder
Maillard reaction
flavor improvement
free amino acid
volatile flavor substances
作者简介
赵旭(1999-),男,硕士,研究方向:食品生物技术;通信作者:崔春(1978-),男,教授,博士,研究方向:食品生物技术。
