本文以兰茂牛肝菌酶解产物冻干粉为主要原料,通过优化美拉德增香反应条件,得到了兰茂牛肝菌调味油的最佳制备工艺.以电子鼻传感器响应值及感官评价得分为评价指标,通过单因素实验和正交试验优化了兰茂牛肝菌调味油的制备工艺参数.结果表明:最佳制备工艺为:兰茂牛肝菌酶解产物冻干粉与玉米油混合比例为1:40(w/w),葡萄糖添加量为 5%、L-谷氨酸添加量为 3%、美拉德反应时间 40 min、反应温度 140℃.在该条件下制备的兰茂牛肝菌调味油香气浓郁、协调,具有兰茂牛肝菌特有风味,经电子鼻分析香气组分发现硫化物、氮氧化物、醛类、醇酮类为主要香气组分.经品质检测,该调味油各项理化指标均符合国家标准,且含有能量3693 kJ/100 g、脂肪99.8 g/100 g.
Abstract
In this study,the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material,and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions.The response values of the electronic nose sensor and the sensory evaluation scores were used as evaluation indicators.Single-factorial and orthogonal experiments were used to optimize the preparation process parameters of Lanmaoa asiatica seasoning oil.The results showed that the optimal preparation process was as follows:Mixing the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates with corn oil in a ratio of 1:40(w/w),adding 5%glucose and 3%L-glutamic acid,and conducting the Maillard reaction at 140℃for 40 min.The seasoning oil prepared under these conditions had a rich and harmonious aroma with a unique flavor of Lanmaoa asiatica.Electronic nose analysis identified sulfur compounds,nitrogen oxides,aldehydes,and ketones as the main aroma components.Quality testing showed that the seasoning oil met national standards,containing 3693 kJ/100 g of energy and 99.8 g/100 g of fat.
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