中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
3期
23-26
,共4页
水解液%微波加热%美拉德反应产物%葡萄糖
水解液%微波加熱%美拉德反應產物%葡萄糖
수해액%미파가열%미랍덕반응산물%포도당
hydrolysate%microwave heating%Maillard reaction products (MRPs)%glucose
以香菇酶解液和葡萄糖为主要底物制备美拉德反应产物。通过单因素和正交实验,考察了微波加热对美拉德反应褐变程度的影响。结果表明：葡萄糖添加量为10%,香菇水解液初始 pH 值调整为9,加热时间为4 min,微波功率为800 W时褐变程度最佳。感官评价反应产物具有独特的酱香味。
以香菇酶解液和葡萄糖為主要底物製備美拉德反應產物。通過單因素和正交實驗,攷察瞭微波加熱對美拉德反應褐變程度的影響。結果錶明：葡萄糖添加量為10%,香菇水解液初始 pH 值調整為9,加熱時間為4 min,微波功率為800 W時褐變程度最佳。感官評價反應產物具有獨特的醬香味。
이향고매해액화포도당위주요저물제비미랍덕반응산물。통과단인소화정교실험,고찰료미파가열대미랍덕반응갈변정도적영향。결과표명：포도당첨가량위10%,향고수해액초시 pH 치조정위9,가열시간위4 min,미파공솔위800 W시갈변정도최가。감관평개반응산물구유독특적장향미。
Take mushroom enzymatic solution and glucose as main substrate to prepare Maillard reac-tion products.Through single factor and orthogonal experiments,the effect of microwave heating on the browning degree of Maillard reaction is investigated.The results show that the degree of brown-ing is optimal when glucose addition amount is 10%,the initial pH value of mushroom hydrolysate is adjusted to 9,the heating time is 4 min,and the microwave power is 800 W.The reaction product with sensory evaluation has unique flavor of sauce.
