以啤酒酵母抽提物为原料,不添加任何肉蛋白酶解液和油脂,采用测定美拉德反应产物的褐变程度、美拉德反应前后氨基酸态氮损失率以及评价美拉德反应产物的风味对美拉德反应参数进行优化,制备非肉源肉香型香精,并采用模糊数学评价法进行评价。优化得到的反应条件为:复合还原糖(葡萄糖:木糖=4:1)添加2%(w/w,按体系总量计),含硫化合物(半胱氨酸:硫胺素=2:1)添加1%(w/w,按体系总量计),在110℃下热反应60 min。用模糊数学评价法评价在该工艺条件下制得的香精,肉香逼真,风味浓郁纯正,评价等级为优。

This study tried to prepare non-meat sources meaty flavor essence by taking yeast extract as raw material without adding any meat protein hydrolyzates and fats.Based on the results of browning degree,the local flavor of the Maillard reaction products,as well as the comparison of the loss rate of amino acid nitrogen before and after the reaction,the Maillard reaction parameters were optimized.Meanwhile,the fuzzy mathematics was applied to the evaluation.The optimum conditions observed were as follows: compound sugar(glucose∶xylose) 2% and sulfur compounds(cysteine∶VB1) 1% at 110℃ for 60min.The fuzzy evaluation was adopted to evaluate the organoleptic quality of essence at the optimum conditions which evaluation grade was excellent.