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投稿时间：2020-10-19
投稿时间：2020-10-19
中文摘要: 以美味牛肝菌酶解液为原料，以美拉德反应产物的褐变指数（A420nm）和感官评分为试验指标，在单因素试验结果的基础上采用正交试验设计优化美拉德反应参数，制备出美味牛肝菌风味调味料基料。结果表明：在反应时间2.0 h、反应温度95℃、葡萄糖添加量3%，L-谷氨酸添加量0.5%及初始pH3条件下，美拉德反应产物呈棕色、有浓郁的美味牛肝菌香气、海鲜及烧烤风味。
Abstract:The enzymatic hydrolysate of Boletus edulis was used as the raw material，and the browning index（A420nm）and the sensory score of Maillard reaction product were the test indices. Based on the results of the single-factor experiments，the orthogonal test was designed and optimized to the Maillard reaction conditions of B.edulis flavor basic seasoning.The optimal parameters of Maillard reaction conditions were determined to be a reaction time of 2.0 h，reaction temperature of 95 ℃，3% added glucose，0.5% added L-glutamic acid，and an initial pH of 3.Under these optimal processing conditions，the Maillard reaction product was brown with a strong fragrance of B.edulis and seafood and barbecue flavors.
文章编号：202120013 中图分类号： 文献标志码：
基金项目:云南省大学生创新创业训练计划项目（201910677027）
| Author Name | Affiliation |
| GAO Ran，LI Yan-hua，SUN Xin，TIAN Ye，GUO Lei | School of Life Science，Southwest Forestry University，Kunming 650224，Yunnan，China |
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