Study on Process Improvement of Barley Saccharification Liquid Flavor by Maillard Reaction
Maillard reaction conditions on saccharification of barley juice are studied sensory scores as an indicator of the Maillard reaction conditions are optimized by single factor and orthogonal experiments are discussed pH,reaction temperature and reaction time and other factors affecting the flavor substances to determine the optimal reaction conditions:pH 10,temperature of 100 ℃,reaction time is 1 h.Through sensory testing can confirm the Maillard reaction can be improved saccharification liquid barley flavor.Also this paper discusses the effect of addition of amino acids to the Maillard reaction flavor produced when leucine,histidine,lysine added amount reached 0.2 g/100 mL at large wort can significantly improve flavor.
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