酱油香料制备的一种新方法

New Method on Preparation Soy Sauce Flavors

以混合还原糖和复合氨基酸为主要原料经美拉德反应制得酱油香料的基料,再经过调配可直接用作酿造酱油的香料。实验室研究结果表明,美拉德反应的最佳反应条件是:复合氨基酸:混合还原糖为(4～5.5):1,反应温度为90～110℃(分段升温),微波下反应时间为15～25min,无微波辐照下120～180min,pH值为3.1～4.4.。在混合物溶剂下可制备得到酱色深、酱香气味浓郁、味道鲜美的反应型香料基料。制品经质量检测分析,结果显示用本法制得的酱油香料各项质量指标均符合GB2760-1996和GB18186-2000的要求。该香料基料经适当调制后的此香料应用到酿造酱油中,获得了较好的实验效果。

Based upon the basic principle of Mallard reaction and by orthogonal experiments, optimal process conditions forsynthesizing soy flavors from complex amino acids combined with reducing sugar were obtained as follows: under microwaveirradiation, mole ratio of the complex amino acids to compound reducing sugar was (4～5.5):1; reaction temperature 90～110℃(stage warm-up temperature), reaction time 15～25min and reaction pH 3.1～4.2. The results of application experimentsshowed that the soy sauce was improved with the flavors of Maillard reaction. The targets of various qualities of the soy flavorswere accorded with the request of GB2760-1996, GB18186-2000.