大豆蛋白美拉德反应风味产物在碧根果加工中的减盐应用

Application of Maillard Reaction Flavor Products of Soy Proteins in Salt Reduction During Processing of Pecan

文章采用大豆蛋白水解产物制备美拉德反应风味产物,测定了游离氨基酸含量变化,采用电子舌系统进行感官特性分析。通过单因素实验及正交实验探究了食盐添加量、大豆蛋白美拉德反应风味产物添加量、白砂糖添加量及保湿干燥时间对碧根果产品感官评分的影响。结果显示,大豆蛋白美拉德反应风味产物具有鲜味特征,在调味液中添加美拉德反应风味产物之后,食盐添加量由7.5%降低至1.5%。当食盐、美拉德反应风味产物、白砂糖在调味液中的添加量分别为1.5%、15%、9.5%,保湿干燥时间为3.5 h时,碧根果产品感官评价接受度最高。该研究结果可为大豆蛋白美拉德反应风味产物在休闲坚果加工过程中的减盐应用提供理论和数据参考。

In this paper,soy protein hydrolysate is used to prepare Maillard reaction flavor products,the change of the content of free amino acids is measured,and the sensory characteristics are analyzed by electronic tongue system.The effects of the addition amount of salt,soy protein Maillard reaction flavor products,white granulated sugar and moisturizing and drying time on the sensory score of pecan products are investigated by single factor experiment and orthogonal experiment.The results show that Maillard reaction flavor products of soy proteins have umami characteristics.After adding Maillard reaction flavor products into the seasoning solution,the addition amount of salt decreases from 7.5%to 1.5%.When the addition amount of salt,Maillard reaction flavor products and white granulated sugar in the seasoning solution is 1.5%,15%,9.5%respectively,and the moisturizing and drying time is 3.5 h,the acceptability of the sensory evaluation of pecan products is the highest.The results can provide theoretical and data references for the application of soy protein Maillard reaction flavor products in salt reduction during the processing of leisure nuts.