食品工业科技2012，Vol.33Issue(22)：306-308,311,4.
白酒糟水解液的美拉德反应条件优化
Optimization of maillard reaction condition for hydrolysates from distiller's grains
摘要
Abstract
In order to improve the development and utilization of distiller's grains,maillard reaction was used to produce flavor materials by means of united hydrolysates of acid and enzymatic from distiller's grains.The effects of the factors such as reaction temperature,time and pH on browning were investigated by single factor experiments based on the absorbance of reaction system.Then the maillard reaction conditions were optimized through the orthogonal experiments based on the preceding results.Results indicated that the optimum conditions were 110℃ of reaction temperature,100min of reaction time and pH10 of reaction pH.Under the optimized conditions for maillard reaction,the absorbency of reaction system was 0.995 and the product was of full-bodied sauce flavor by sensory evaluation.The results improved the depth exploitation and utilization of distiller's grains.关键词
白酒糟/水解液/美拉德反应Key words
distiller's grains/hydrolysates/maillard reaction分类
轻工纺织引用本文复制引用
张飞,任海伟,张轶,陈晓前,张志刚,石进才,李胜召..白酒糟水解液的美拉德反应条件优化[J].食品工业科技,2012,33(22):306-308,311,4.基金项目
兰州理工大学学科协调发展计划 （）
甘肃省青年科技基金计划 （）
