论文总字数：19579字

摘 要

进入21世纪后，我国的食品工业快速发展，但是食用香精尤其是咸味香精领域发展较慢，对咸味香精的生产工艺研究较少。国外早期使用酵母提取物作为原材料，或者采用花椒、麻椒等天然食品香料对产品调香；香味浓而不吸引人。我国栽培大豆历史比较悠久，大豆算是老百姓家里的常客了。目前食品行业的发展趋势是安全、天然、营养；利用我国丰富的大豆资源进行咸味香精的制造，坚固了创新、绿色的发展理念。本研究目的是开发一种香味浓郁的大豆粕咸味香精，主要开展了以下工作。

本实验通过在大豆粕美拉德反应液中添加食盐、糖及味精这三种市售食品调味料，来进行单因素的实验以及正交实验，确定大豆粕咸味香精的最佳的调配配方为：食盐12%、白砂糖12%、味精8%；确定的最优增稠配方为：向美拉德反应液添加总质量0.15%的黄原胶和3%的变性淀粉，制得膏状香精；然后比较两种不同制备工艺香精的感官，建立大豆粕咸味香精感官品评的标准，确定制备大豆粕咸味香精的最佳工艺；通过实验测定其水分含量变化以及色泽变化来研究不同贮藏条件下大豆粕咸味香精的稳定性。

关键词：美拉德反应；咸味香精；感官品评；贮藏稳定性

Study on Storage Stability of Soybean Meal Salty Flavor

Abstract

After entering the 21st century, China food industry is developing rapidly . However,food flavors are developing slowly ,especially salty flavors.The main raw material for the preparation of salty flavors is yeast extract in foreign countries at early stages.The other way is using food spices for fragrance which can distribute a strong scent but has no characteristic meaty flavor. China which has rich soybean is the country of origin of soybean and has a long cultivation history all along. The current trend of the food industry is safe, natural and nutrition.Using soybeans which has many resources in China to make salty flavors conforms the concept of innovation, green development at the present time. The purpose of this study is to develop a of soybean salty flavor which has extremely rich scent. the following work is mainly carried out in this period of time .

In this experiment, the best additions of various factors were determined by adding the three kinds of commercially available food seasonings of salt, sugar and monosodium glutamate in the soybean meal Maillard reaction solution and the best amount added is 12% salt, 14% white sugar and Monosodium glutamate 8%. Then through orthogonal experiments to determine the best recipe for soybean meal salty flavor, it is 12% salt , 12% white sugar and 8% MSG. The optimal thickening formula was determined by adding the total mass of 0.15% xanthan gum and 3% modified starch to the Maillard reaction solution to prepare a creamy flavor. The next experiments are comparing the senses of two different flavors , establishing of soybean meal salty flavor sensory evaluation of the standard and determining the best technology of soybean meal salty flavor. The stability of soybean meal salty flavor under different storage conditions was studied by experimentally measuring the change of moisture content and color change.

Key Words: Maillard reaction; salty flavor; sensory evaluation; storage stability

目 录

摘 要 I

Abstract II

目 录 III

第一章 文献综述 1

第二章 实验材料与方法 5

2.1 实验材料与设备 5

2.2 实验方法 5

2.2.1 大豆粕工艺流程确定 5

2.2.2 调配工艺流程确定 5

2.2.3 指标测定方法 5

2.3 实验设计 6

2.3.1 大豆粕咸味香精制备工艺流程 6

2.3.2 单因素实验及确定最佳的调配配方 6

2.3.3 调配及增稠工艺流程 6

2.3.4 样品的制备 6

2.3.5 感官评定 6

2.3.6 水分含量的测定 7

2.3.7 色差值的测定 7

2.3.8 数据处理方法 7

第三章 实验结果与讨论 8

3.1 单因素调配实验 8

3.2 调配配方确定 9

3.3 调配及增稠工艺确定 10

3.4 感官评定 10

3.5 水分含量测定 14

3.6 色泽变化 15

第四章 结论与展望 20

4.1 结论 20

4.2 展望 20

参考文献 21

致 谢 24

第一章 文献综述

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