摘要
试验用新鲜羊肉为材料进行美拉德反应并筛选最佳反应条件。首先,采用单因素试验,依据反应产物的420 nm吸光度、产物色泽和感官评分筛选反应中添加的糖(核糖、木糖或者葡萄糖)。在单因素试验的基础上,采用正交试验设计筛选羊肉水解时间、酶的添加量、糖添加量和美拉德反应时间。单因素试验结果显示:添加不同的糖,反应产物的420 nm吸光度、L*、a*、b*和感官评分均存在显著性差异(p<0.05),核糖组和木糖组风味和色泽好于葡萄糖组。正交试验结果显示:当羊肉美拉德反应中添加木糖、水解时间为25 min、酶添加量为1.7 mg/g肉、添加糖量为肉水重的5%和美拉德反应时间为45 min时,羊肉美拉德反应产物具有较好的增香发色效果。
The test uses fresh mutton as the material for the Maillard reaction and screens the best reation conditions.First,the use of single-factor test sieve,based on the reaction product of 420 nm absorbance,product＇s color and sensory scores can screen reactions added sugar（ribose,xylose or glucose）.On the bases of single factor experiments,using orthogonal experiment screens lamb hydrolysis time,the amound of enzyme added,the amound of sugar added and the Maillard reaction time.The univariate results showed that adding different sugars,the 420 nm absorbance,L＊,a＊,b＊ and sensory scores of the reaction product were signicant differences（p0.05）.And the flavor and the color of xylose group and ribose group were better than the glucose group.Orthogonal experiment results showed that when the lamb Maillard reaction were added xylose,hydrolysis time was 25 min,enzyme dosage wad 1.7 mg/g lamb,the content of suger added was 5%by weight of meat and water and Maillard reaction time was 45 min,the lamb Maillard reaction products with better flavor color effects.
出处
《食品工业》
北大核心
2015年第6期61-64,共4页
The Food Industry
基金
"十二五"国家科技支撑计划项目(2012BAD28B04)
关键词
羊肉
美拉德反应产物
增香发色
反应条件
lamb
Maillard reaction products
flavor and chromogenic
reaction conditions
