以玉米蛋白粉酶解液,控制氧化羊脂,D-木糖为主要原料,研究美拉德反应制备羊肉味风味料的最优工艺,并对羊肉味风味料的风味成分及可接受性进行分析。在单因素试验基础上,利用正交试验确定羊脂控制氧化的最优工艺及美拉德反应最佳反应条件;顶空固相微萃取-气相色谱质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometer, HS-SPME-GC-MS)测定羊肉味风味料的风味成分;模糊综合评价法确定了羊肉味风味料的可接受性。结果表明,羊脂控制氧化最优工艺为反应时间4.0 h,温度135 ℃,通气量0.30 m3/(kg·h);美拉德反应最佳反应条件为温度120 ℃,初始pH 6.5,反应时间2 h;羊肉味风味料挥发性成分共检出24种风味物质,其中杂环类9种(88.93%)、酸类6种(4.98%)、酮类3种(0.58%)、醛类2种(0.61%)、酯类1种(0.14%)、酚类1种(2.12%)、胺类1种(0.36%)(质量分数);模糊矩阵的综合评价结果表明人们对羊肉味风味料的喜欢比例为69%。
The processing of mutton flavor prepared by Maillard reaction was optimized using enzymatic hydrolysis solution of corn gluten meal, controlled oxidation mutton fat and D-xylose as main raw materials. The flavor components and the acceptability were analyzed. Based on the single factor experiment, the optimum technology of controlled oxidative mutton fat and the best conditions of Maillard reaction were determined by orthogonal experiment. The flavor components of mutton flavor were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometer ( HS-SPME-GC-MS) analysis. The acceptability of mutton flavor was obtained by fuzzy comprehensive evaluation method. The results showed that the optimum technology of controlled oxidation mutton fat was oxidized for 4.0 h at 135 ℃ with ventilatory capacity of 0.30 m3/(kg·h). The best conditions of Maillard reaction was: temperature 120 ℃, initial pH 6.5, reaction time 2 h. Total of 24 kinds of flavor substances were monitored from the volatile components of mutton flavor, including nine heterocycles (88.93%), six acids (4.98%), three ketones (0.58%), two aldehydes (0.61%), one lipid (0.14%), one phenols (2,12%) and one kind of amine (0.36%). The results of fuzzy comprehensive evaluation method showed that consumer's acceptance rate for mutton flavor was 69%.
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