美拉德反应制备虫草风味调味基料的工艺研究

Study on the Process of Maillard Reaction in Preparing Cordyceps Flavor Seasoning

研究了以蛹虫草酶解液为原料进行美拉德反应制备虫草风味调味基料的工艺。选取木瓜蛋白酶,以水解度DH为指标,通过单因素和正交试验确定了酶解的最佳条件:酶解温度60℃,酶解时间6h,加酶量2%。根据正交试验和感官评定,确定了制备虫草风味调味基料的配方:在酶解液中加入0.4%L-谷氨酸,3%葡萄糖,在pH 4,105℃下反应15min。在最佳工艺条件下制得的调味基料呈深黄色,虫草香味浓郁饱满,口感纯正。

Using the enzymatic hydrolysate of Cordyceps militaris as raw material, the production process of natural Cordyceps-flavor seasoning by Maillard reaction is studied. DH as the hydrolysis index, the optimal condition of enzymatic hydrolysis is determined by single factor and orthogonal tests, temperature of 60 ℃, time of 6 h, enzyme of 2%. According to the orthogonal experiment and sensory evaluation, the formula of Cordyceps-flavor seasoning is determined. L-glutamie acid of 0.4%, glucose of 3%, pH of 4,temperature of 105 ℃ ,and reaetion time of 15 man. Cordyceps militaris with deep yellow color and pure flavor is obtained from the reaction under the optimum condition.