响应面法优化焦糖香精的制备工艺研究Preparation of Caramel Aromatic Essence by Response Surface Analysis
田怀香,吴譞,张雅敬,秦蓝,于海燕
摘要(Abstract)：
以感官评定为主要衡量指标,优化了焦糖香精的制备工艺条件。通过单因素实验及响应面分析,以还原糖和氨基酸为美拉德反应原料,探讨反应温度、反应时间、pH、反应体系含水量对美拉德反应产物感官特性的影响,并用顶空固相微萃取法-气相色谱-质谱联用(SPME/GC-MS)对产物的挥发性风味成分进行分析。结果表明:在甘氨酸和葡萄糖的组合下,反应时间为91.2min,反应温度为119℃,反应体系含水量为35.37%,反应体系pH值为6.10时,制备出的美拉德反应产物具有最佳的焦糖香气。在此工艺条件下进行风味成分分析,共检测出糠醛、2-乙酰基呋喃、甲基吡嗪、2-乙酰基吡咯等33种挥发性风味物质。
关键词(KeyWords)： 焦糖香精;美拉德反应;响应面法;GC-MS;风味分析
基金项目(Foundation): 校企合作项目(J2014-95)
作者(Author): 田怀香,吴譞,张雅敬,秦蓝,于海燕
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