利用美拉德反应改善大麦糖化液风味的工艺研究

Study on Process Improvement of Barley Saccharification Liquid Flavor by Maillard Reaction

研究大麦糖化液的美拉德反应条件,以感官评价为指标,通过单因素试验和正交试验对美拉德反应的条件进行优化,分别探讨了pH值、反应温度和反应时间等因素对风味物质产生的影响,确定了最佳反应条件为pH值10,反应温度100℃,反应时间1h。通过感官评价可以确认,美拉德反应可以改善大麦糖化液风味;还探讨了添加氨基酸对美拉德反应风味物质产生的影响,当亮氨酸、组氨酸、赖氨酸的添加量达到0.2 g/100 mL时,可以明显改善大麦液的风味。

Maillard reaction conditions on saccharification of barley juice are studied sensory scores as an indicator of the Maillard reaction conditions are optimized by single factor and orthogonal experiments are discussed p H,reaction temperature and reaction time and other factors affecting the flavor substances to determine the optimal reaction conditions：pH 10,temperature of 100 ℃, reaction time is 1h. Through sensory testing can confirm the Maillard reaction can be improved saccharification liquid barley flavor. Also this paper discusses the effect of addition of amino acids to the Maillard reaction flavor produced when leucine,histidine,lysine added amount reached 0.2 g/100 mL at large wort can significantly improve flavor.