Preparation of cheese maillard reactants by response surface combined with fuzzy mathematics
The production process of Maillard reactants in cheese protease hydrolysate and the flavor changes were studied.Browning degree and sen-sory evaluation method of fuzzy mathematics were used to make sure the optimum process.The overall flavor characteristics of the optimal product were evaluated by gas chromatography-mass spectrometry.Under the conditions of 6.25％of reducing sugar,101 ℃ and 59 min,the Maillard reaction prod-ucts were prepared with pleasant taste and chocolate sugar flavor.Peptide below 150 u was significantly decreased after Maillard reaction,that means peptides below 150 u may be the main raw materials of Maillard reaction.The main volatile substances in cheese hydrolysate were acetophenone,de-canoic acid,hexanoic acid,and acetoin.And they were 2,5-dimethylpyrazine,2-heptanone,and 2-nonone in the Maillard reaction product.
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