CAJ | 학술논문

该实验研究了利用美拉德生香源反应原理制备浓香茶叶籽油，综合利用茶叶籽资源，并对浓香茶叶籽油制备工艺进行了优化，确定最佳工艺条件为酶解温度50℃，酶解pH 8.5，酶解过程加酶量20000 U，酶解过程料液比1∶10，浓香成分提取时间30 min，酶解时间为4 h，提香过程油料比为1∶9，提香温度为130℃，并建立了浓香茶叶籽油的感官评价方法，最佳条件下制备的产品品质良好。
해실험연구료이용미랍덕생향원반응원리제비농향다협자유，종합이용다협자자원，병대농향다협자유제비공예진행료우화，학정최가공예조건위매해온도50℃，매해pH 8.5，매해과정가매량20000 U，매해과정료액비1∶10，농향성분제취시간30 min，매해시간위4 h，제향과정유료비위1∶9，제향온도위130℃，병건립료농향다협자유적감관평개방법，최가조건하제비적산품품질량호。
s:In this study,the principle of maillard reaction was used to prepare dense fragrant tea seed oil so as to make full use of tea seed resources,meanwhile,the preparation process of dense fragrant tea seed oil was also optimized. The optimal preparation conditions were as follows,the enzymolysis temperature of 50℃,the enzymolysis pH of 8.5,the dosage of enzyme of 20 000 U,the ratio of solid to liquid of 1∶10,the extraction time of 30 min,enzymolysis time was 4 h,the ratio of oil to solid of 1∶9,the extraction temperature of 130℃,and the sensory evaluation method of dense fragrant tea seed oil flavor was established. The quality of the product prepared under the optimal conditions was good.