牛肉美拉德反应最佳反应条件的筛选

Best Reaction Conditions under the Beef Maillard Reaction

为了得到更好的牛肉美拉德反应产物,先通过单因素试验对糖种类进行筛选,以波长420 nm处吸光度、产物色泽a*值和总体接受度评分为指标进行正交试验。结果表明,牛肉美拉德反应最佳反应条件为木瓜蛋白酶添加量1.8 mg/g牛肉,水解时间35 min,D-木糖添加量占肉水总质量的3%,美拉德反应时间45 min。

In order to gain the better maillard reactants,the sugar type is screened by single factor tests firstly. Then through orthogonal array design, in according with the maillard reactants of the absorbance under 420 nm, a^＊ of the maillard reactants＇ color and the value of acceptability as indexes,the best reaction conditions under the beef maillard reaction are determined as follows：the papain dosage is 1.8 mg/g meat,the hydrolysis time is 35 min,the xylose dosage is 3% and the maillard reaction time is 45 min.