海参肠酶解液美拉德反应增香工艺研究

Study on flavoring technology of enzymatic hydrolysate of sea cucumber sausage by Maillard reaction

目的优化影响海参肠酶解液美拉德反应的因素,以达到脱腥增香的效果.方法以感官评价,反应后的pH值和美拉德反应产物吸光值为指标,通过优化美拉德反应的条件(还原糖种类和用量、氨基酸种类和用量、反应温度、时间、pH值),获得最佳反应条件.结果最佳条件为:葡萄糖∶木糖=1∶1,添加量为8%,赖氨酸∶精氨酸=2∶1,添加量为3%,反应体系的pH=8.5,反应的温度为120℃,反应的时间为32 min.此条件下得到的海参肠美拉德反应产物有明显的焦香味,无腥臭气味.结论本研究提高了海参肠的利用价值,可以进一步开发可食用产品及配料,极大地提高了海肠的利用价值.

Objective To optimize the factors affecting the Maillard reaction of the sea cucumber intestinal hydrolysate,and achieve the effect of deodorization and flavouring.Methods The sensory evaluation,the pH after the reaction and the absorbance of the Maillard reaction product were used as indicators,and the optimum reactionconditions(reducing sugar type and amount,amino acid type and amount,reaction temperature,time,pH value)were obtained by optimizing the Maillard reaction conditions.Results The experimental results showed that the best conditions for the Maillard reaction were as follows:glucose:xylose=1:1,addition amount was 8%,lysine:arginine=2:1,addition amount was 3%,the pH of the reaction system was 8.5,the reaction temperature was 120℃,and the reaction time was 32 min.The products obtained from Maillard reaction of sea cucumber intestine hadobvious char-aroma and no foul odor.Conclusion This research improves the utilization value of sea cucumber intestines,which can further develop the edible products and ingredients,and greatly improve the utilization value of sea cucumber intestines.