板栗香精的制备及理化性质研究

Study on the Preparation and Physicochemical Properties of Chestnut Essence

以自制板栗酶解液为主要原料,辅以氨基酸、葡萄糖为辅料研制板栗香精。通过美拉德反应得到反应液,冷冻干燥得到板栗固体香精。采用单因素实验与正交实验优化反应条件及配方,并对板栗固体香精产品进行色差、粒度和扫描电镜研究。结果表明,最佳反应液:氨基酸(10 g L-谷氨酸、10 g L-天冬氨酸)、单糖(葡萄糖2 g)、板栗酶解液25 mL;最佳反应条件:温度为100℃,pH值为6.0,反应时间为100 min。板栗香精亮度较暗,主要偏向红色和黄色,其平均粒径为(557.23±14.59)nm,分散性为0.53±0.05,表面无裂纹而且表现出皱褶状态。因此,板栗香精保留了板栗的香味,同时味道协调。

The chestnut essence is prepared with enzymatic hydrolysate of chestnut as the main raw material and amino acid and glucose as the auxiliary materials.The reaction solution is obtained by Maillard reaction and the chestnut solid essence is obtained by freeze drying.Single factor experiment and orthogonal experiment are used to optimize the reaction conditions and formula,and the color difference,particle size and scanning electron microscope are studied.The results show that the optimal reaction solution is amino acid(10 g L-glutamate,10 g L-aspartic acid),monosaccharide(glucose 2 g),chestnut enzymatic hydrolysate 25 mL;the optimum reaction conditions are as follows:temperature is 100℃,pH is 6.0,reaction time is 100 min.Chestnut essence is dark,mainly red and yellow,its average particle size is(557.23±14.59)nm,dispersity is 0.53±0.05,the surface has no cracks and shows a wrinkled state.Therefore,the chestnut essence retains the aroma of chestnut,and the flavor is coordinated.