美拉德反应制备花蛤海鲜调味基料的工艺优化

为了开发新型海鲜调味基料,以花蛤蒸煮液为原料,利用美拉德反应获得具有特殊风味的产物。通过不同还原糖反应产物感官评价的比较,筛选出木糖为适合的反应还原糖。以反应产物pH、中间产物D294、褐变程度D420和感官评价为指标,考查还原糖添加量、反应温度、反应时间等3个因素对美拉德反应效果的影响。在单因试验的基础上,通过正交试验,获得花蛤蒸煮液美拉德反应的最佳工艺条件为:木糖添加量10%、反应温度110℃、反应时间70min。在此条件下获得的反应产物具有浓郁的花蛤海鲜香味,符合调味品基料的要求,适合开发成各式海鲜调味品。

Optimized Maillard Reaction Preparation of a Flavoring Ingredient from Cooking Broth of Ruditapes philippinarum

Broth collected from cooking clams,Ruditapes philippinarum, was used as the starting material for a Maillard reaction preparation to develop a seafood flavoring base.Xylose was selected for the preparation aftera sensory comparison on the reaction products of different reducing sugars.ThepH of reaction liquid, D294of intermediate material, D420on browning development, and sensory scores of resulting product were monitored for evaluation.Using single factor experiments and orthogonal test, the optimized conditionsfor the process were determined to be 10% xylose addition at 110℃ for 70min.The broththus obtained was rich in the clam flavor suitable for developing a variety of seafood condiments.