摘要
利用菜籽蛋白的水解液进行热反应,对不同pH和温度反应条件下反应产物中挥发性产物种类和含量进行了分析.结果表明,反应温度和pH对风味物质的产生有很大影响,特别是pH对产生的风味物质的影响比较复杂.温度和pH不但影响反应产物的种类,而且对产物量也有很大影响.通过感官分析得出结论,在较低的pH时产生较好的类肉风味,在较高的pH和较高的温度下产物则带有焦糊味,在160℃、pH4的条件下产生的风味无论在质还是量上都是较好的.
The effect of processing conditions on the volatile products generated from the thermal reaction of rapeseed protein hydrolysates and other additives was studied in this researchThe results indicated that temperature and pH had important effect on flavor substancesIn addition,pH's effect was more complex than temperatureTemperature and pH influenced not only the variety but the amount of productsThe most favored products were generated at lower pH and products with burnt odor were produced at higher pH and temperatureIn this study, the best flavor was generated at 160 ℃, pH40