摘要
以葡萄糖和L-赖氨酸为主要底物,采用美拉德反应改善无糖麻花的颜色和风味。通过单因素试验和Box-Behnken响应面法,以感官评价和美拉德反应液褐变指数为指标,优化出最佳工艺条件。结果表明,在初始pH9,面粉100%,水50%,植物油5%,泡打粉0.7%,食盐1.5%,葡萄糖和L-赖氨酸(质量比1︰1)添加量0.5%,温度133℃油炸10 min的条件下,得到的麻花感官品质最佳,颜色金黄,风味纯正。
Take glucose and L-lysine as main substrates to improve the sugar-free Twist＇s color and flavor by Maillard reaction. The sensory evaluation and browning index of Maillard reaction liquid were taken as index to optimize the condition by single-factor experiments and response surface methodology based on Box-Behnken experimental design. The result showed that Twists with optimum sensory quality were obtained by flour 100%, water 45%, pH 9, vegetable oil 5%, baking powder 0.7%, salt 1.5%, glucose and L-lysine（mass ratio of 1︰1） 0.5%, fried at 133 ℃ for 10 min. The product manufactured by formulation had golden color and pure flavor.
出处
《食品工业》
CAS
北大核心
2017年第3期113-118,共6页
The Food Industry
关键词
麻花
美拉德反应
响应面
twist
Maillard reaction
response surface methodology
