| 美拉德反应制备咖啡风味香精的研究 |
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| 引用本文： | 卢少明,马集锋,吴庭安,卢美兰.美拉德反应制备咖啡风味香精的研究[J].山东化工,2014(4):3-5. |
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| 作者姓名： | 卢少明 马集锋 吴庭安 卢美兰 |
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| 作者单位： | 丽华（广州）香精有限公司,广东省广州市510540 |
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| 摘 要： | 以自制蛋白水解液、葡萄糖、氨基酸、咖啡豆粉为原料组成的美拉德反应体系,经过控制体系的温度和pH值,发生美拉德反应制备咖啡风味液体香精,采用单因素实验和正交实验对美拉德反应的条件进行优化,确定了反应的最佳条件为:蛋白水解液(自制)400g,葡萄糖200g,咖啡豆粉50g,L-半胱氨酸5g,L-精氨酸10g,L-赖氨酸10g,L-天冬氨酸5g,反应初始pH为6.5,反应温度为85℃,反应时间为150min。
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| 关 键 词： | 美拉德反应 食品香精 咖啡风味香精 |
Research on Volatile Substances of Maillard Reaction Products |
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| LU Shao-ming,MA Ji-feng,WU Ting-an,LU Mei-lan.Research on Volatile Substances of Maillard Reaction Products[J].Shandong Chemical Industry,2014(4):3-5. |
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| Authors: | LU Shao-ming MA Ji-feng WU Ting-an LU Mei-lan |
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| Affiliation: | ( City Flower(Guangzhou) Ltd. , Guangzhou 510540, China) |
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| Abstract: | Coffee flavoring was prepared with enzymatic hydrolysate of protein via Maillard reaction, glucose, Amino acids and coffee powder. By adjusting the Temperature and pH of the Maillard reaction system. The method of combining single factor test and orthogonal test further optimized Maillard reaction condition, then determined the optimal reaction conditions were： protein enzymatic hydrolysate 400g, glucose 200g, coffee powder 50g, L - eysteine 5g, L - Arglnine 10g, L - Lysine 10g, L- Aspartate 5g, original pH6.5, Temperature 85℃, time 150min. |
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| Keywords: | maillard reaction flavors coffee flavoring |
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