美拉德反应制备蛋糕香精及成分分析

研究了蛋黄酶解液的氨基酸组成,其含有可通过美拉德反应产生蛋糕香气的脯氨酸、蛋氨酸、赖氨酸等氨基酸。优化以蛋黄酶解液为前体原料,添加氨基酸、还原糖等通过美拉德反应制备蛋糕香精的条件,并分析产物的组成成分。结果表明,在反应温度110℃、反应时间60min、反应体系pH为6,物料配比为蛋黄液酶解物8.00%、葡萄糖0.40%、木糖0.20%、蛋氨酸0.02%、赖氨酸0.14%、脯氨酸0.04%、精氨酸0.04%、组氨酸0.02%、天冬氨酸0.02%、缬氨酸0.02%、水分14.50%、丙二醇76.60%,所得产物含有29种呈味物质,具有浓郁的蛋糕香味。

Preparation of cake essence by means of Maillard reaction and component analysis

Studied the composition of amino acid from egg yolk hydrolyzate,it contained proline,methionine,lysine and other amino acids which produced through maillard reaction.With egg yolk hydrolyzate as the raw material,add amino acids,reducing sugar,etc.Preparation of cake essence by means of maillard reaction,and analyze the composition of the product.The results showed that the reaction temperature was 110℃,reaction time was 60min,reaction pH=6,the ratio of materials was egg yolk hydrolyzate 8.00%,glucose 0.40%,xylose 0.20%,methionine 0.02%,lysine 0.14%,proline 0.04%,arginine 0.04%,histidine 0.02%,aspartic acid 0.02%,valine 0.02%,water 14.50%,propylene glycol 76.60%.The products contained 29 aromatic compound and had strong fragrance of cake.