Application of Maillard Reaction Flavor Products of Soy Proteins in Salt Reduction During Processing of Pecan
In this paper,soy protein hydrolysate is used to prepare Maillard reaction flavor products,the change of the content of free amino acids is measured,and the sensory characteristics are analyzed by electronic tongue system.The effects of the addition amount of salt,soy protein Maillard reaction flavor products,white granulated sugar and moisturizing and drying time on the sensory score of pecan products are investigated by single factor experiment and orthogonal experiment.The results show that Maillard reaction flavor products of soy proteins have umami characteristics.After adding Maillard reaction flavor products into the seasoning solution,the addition amount of salt decreases from 7.5％to 1.5％.When the addition amount of salt,Maillard reaction flavor products and white granulated sugar in the seasoning solution is 1.5％,15％,9.5％respectively,and the moisturizing and drying time is 3.5 h,the acceptability of the sensory evaluation of pecan products is the highest.The results can provide theoretical and data references for the application of soy protein Maillard reaction flavor products in salt reduction during the processing of leisure nuts.
万方数据
维普
