不同糖在高低温度下与羊肉水解物的美拉德反应效果比较

Comparison of Maillard reaction effect of honey,xylose and glucose with Lamb

本实验采用两因素不同水平混合组合实验设计,其中两因素即糖的种类(蜂蜜、木糖和葡萄糖)和反应温度(92℃和121℃),研究糖的种类和反应温度对美拉德反应的影响,实验中对反应产物的色泽、美拉德反应产物的吸光度和感观评分进行了测定。结果表明:糖的种类和反应温度对羊肉美拉德反应均具有显著性影响,各实验组间比较分析,六个组合中木糖在121℃下产物风味和色泽最好,木糖在92℃下和葡萄糖在121℃下产物香味和膻味无显著性差异(p>0.05),葡萄糖在92、121℃和蜂蜜在121℃产物膻味和色泽无显著性差异(p>0.05),蜂蜜在92℃风味色泽最差。结论:在相同温度下,木糖产生的香味和色泽好于葡萄糖,葡萄糖好于蜂蜜;同一种糖,美拉德反应温度越高,终产物香味和色泽越好。

A hybrid combination experimental design of two factors and different levels was used,including two types of sugar（ honey,xylose and glucose）,and the reaction temperature（ 92 ℃ and 121 ℃）. The effect of the sugar type and the reaction temperature on the Maillard reaction was studied.The color of test reaction products,the absorbance of Maillard reaction products and organoleptic score was measured. The results showed that the sugar type and reaction temperature had significant impact to lamb Maillard reaction. By comparative analysis between the experimental group,xylose at 121 ℃ had the best flavor and color products in the six combinations,product odour and sheepy odor of xylose at 92 ℃ groups and glucose at 121 ℃ had no significant differences（ p〈0.05）,product sheepy odor and color of glucose at 121 ℃,glucose at 92 ℃ and honey at 121 ℃ had no significant difference（ p〈0.05）,the flavor and color of honey in 92 ℃ was the worst. Conclusion： at the same temperature,odour and color of Maillard reaction products added xylose was better than glucose,glucose better than honey; the same kind of sugar,the Maillard reaction temperature was higher,the better the odour and color of the final product.