酱油感官指标中色的形成及其影响因素

酱油色素的形成分酶褐变和非酶褐变，迈拉德反应为非酶褐变的主要反应。酱油的色主要是发酵过程中本身的产生的，还有一部分来自于添加的焦糖色，通过对发酵过程中原料、温度、水分等因素的控制及焦糖色质量的把关，达到酱油色泽红褐的效果。     

果汁非酶褐变的反应机制及其影响因素

果汁非酶褐变反应的机制有焦糖化反应，美拉德反应，抗坏血酸氧化分解和多元酚氧化缩合反应。本文分析了影响非酶褐变的主要因素。     

酱油色素的形成及增色方法

酱油色素的形成及增色方法李雄辉（江西省科学院南昌３３００２９）酱油酿造过程中，蛋白质分解形成各种氨基酸，淀粉质分解为糖类，并进一步代谢，合成醇、醛、酚、酯、有机酸等各种成份，形成酱油的色、香、味、体，营养丰富的发酵食品。目前，多菌种在酱油中的应用，极...     

酱油色泽的形成及控制

从理论和实践应用方面对酱油色泽形成机理及影响因素进行了分析，并对酱油色泽的分析方法作了简要概述。     

果蔬褐变及其影响因素研究进展

果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变(Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合)。发生酶促褐变必须具备酚类物质、酚酶和氧3个条件,影响因素有pH、温度和O2等。非酶褐变的影响因素因褐变类型的不同而存在差异。     

果汁非酶褐变的反应机制及其影响因素

果汁非酶褐变反应的机制有焦糖化反应、美拉德反应、抗坏血酸氧化分解和多元酚氧化缩合反应。本文分析了影响非酶褐变的主要因素。     

果汁褐变及其影响因素研究进展

果汁加工及贮藏过程中的褐变包括酶促褐变和非酶促褐变(美拉德反应,酚类物质氧化变色、焦糖化褐变和抗坏血酸氧化褐变)两种情况。影响酶促褐变的因素有温度、pH、氧气、抑制剂和酚类化合物等,非酶褐变的影响因素因褐变类型的不同存在差异。各种非酶褐变类型问存在复杂关系。     

酱油色、香、味、体及其影响因素的分析

酱油的色、香、味、体是评价酱油质量的主要指标。本文就酱油色、香、味、体的形成机理分析其影响因素。     

果汁非酶褐变及其影响因子

果汁非酶褐变反应的机制有焦糖化反应、美拉德反应、抗坏血酸氧化分解和多酚氧化缩合反应。影响非酶褐变的因子很多，如温度、pH值、金属离子和包装材料等。     

酱油酿造过程中米曲霉酶系的影响因素

0前言 酱油酿造的过程实际上是以微生物作为动力,产生一系列复杂的生物、化学反应的过程.大多数酿造酱油的生产厂家采用米曲霉作为动力微生物,主要是因为米曲霉产生的酶系十分丰富.米曲霉的酶系包括蛋白酶、肽酶、谷氨酰氨酶、淀粉酶、脂肪酶、果胶酶、转化酶、纤维素酶及麦芽糖酶等.各种酶系对酱油风味的形成有着各自不同的作用,生产中米曲霉酶系各种影响因素的控制将对酱油的品质、风味和产量都产生极其重要的作用.下面就影响米曲霉酶系形成、作用的因素作一简单探讨.     

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce

Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce. Therefore, mixed soy sauce provides the strong and complicated umami taste, which is stronger than that of soy sauce. The objective of this study was to investigate for the chemical characteristics changes of mixed soy sauce in comparison with soy sauce during fermentation process (0, 120, 240 and 360 days) at different fermentation temperatures (4 and 20 °C), change in moisture, total nitrogen, crude fat, ash, pH, titratable acidity, total acidity, salt content and reducing sugar of mixed soy sauce in comparison with soy sauce. Especially, histidine, arginine, threonine, methionine, phenylalanine, and lysine, essential amino acid and among adenosine triphosphate (ATP)-related compounds, inosine (HxR) and hypoxantine (Hx) were prominent in mixed soy sauce at 20 °C. Otherwise, 2,4-dinitrophenylhydrazine (DNPH) derivative and 3DG content were prominent in soy sauce at 20 °C. The content of 2,4-DNPH derivative and 3DG in soy sauce is correlated with its browning intensity.     

利用美拉德反应制备酱油香料

以还原糖和氨基酸为主要原料经美拉德反应制得酱油香料(基料),再经过调配可直接用于酿造酱油的香料。实验结果表明,其最佳反应条件是:氨基酸∶还原糖为3~3.5∶1,反应温度为100~110℃(分段升温),微波下反应时间为10~18min,无微波辐照下120~150min,pH值为3.2~4.2的混合物溶剂下可得到酱油色更深、酱香气味浓郁、味道鲜美的酱油香料。质量测定结果显示,用此法制得的酱油香料各项质量指标均符合要求。应用实验结果表明,经过适当调配后的此香料应用到酿造酱油中效果颇佳。     

大分子拥挤体系中SPI-葡聚糖共价复合物制备

通过大分子拥挤体系发生Maillard反应制备大豆蛋白-葡聚糖共价复合物,系统研究了不同反应条件对制备产物的影响,得出最佳条件为:pH6.5的磷酸盐缓冲液中,反应物总浓度为40％,60℃反应30h,SPI与葡聚糖共价接枝效果最好,表现出了优越的乳化性质.采用十二烷基磺酸钠聚丙烯酰胺凝胶电泳法(SDS-PAGE)证实了大豆分离蛋白与葡聚糖之间发生共价结合,产生了共价复合物.该方法制备的产物色泽良好,褐变颜色较少,反应时间大大缩短,只需30h即可完成,而传统的干热制备反应一般需要几天或者数周才能完成.该实验模拟大分子拥挤环境,将多糖和蛋白质作为生物大分子处于该环境中,得到的产物大豆蛋白-葡聚糖共价复合物,可作为一种“绿色”乳化剂,可广泛应用到食品工业中.     

红曲红色素在酱油增色方面的应用研究

该文研究了红曲红色素添加于酱油中的增色效应及其稳定性.结果表明通过在酱油中添加0.2％的红曲红色素,可明显提高酱油的色泽和红色指数,并且具有良好的光稳定性和热稳定性.     

Extrusion of soy protein with gelatin and sugars at low moisture content

Soy protein-based materials modified with gelatin, lactose and sucrose were prepared by extrusion at low moisture content. The effect of composition on the extrusion parameters was investigated and specific mechanical energy (SME) was measured as an indication of extrusion processability, thus providing good characterization of the extrusion process in order to make it highly energy efficient and cost effective. Water content was the most important factor on the extrusion parameters and product properties. The incorporation of gelatin increased SME and the product obtained at the extruder die was not continuous. However, when lactose was added, SME decreased and the color of the product changed due to Maillard reaction. This reaction could be analyzed by Fourier transformed infrared spectroscopy (FTIR) where the changes of the amide I and amide II bands reflected that hydroxyl groups in sugars and amino groups in soy protein isolate (SPI) were consumed during extrusion. These results are in good agreement with total soluble matter (TSM) values, which were lower for mixtures with lactose than sucrose due to a higher degree of Maillard reaction. Moreover, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results also showed the influence of Maillard reaction, which lead to more ordered and compact structures, respectively.     

Kinetics of color development,pH decreasing,and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q₁₀ and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.     

热反应虾味香精制备过程中的色泽变化及抑菌性研究

以低值虾酶解液为基料,利用美拉德反应制备虾味香精。研究了还原糖添加量、氨基酸添加量、pH、反应时间及温度对虾味香精色泽的影响,同时研究了虾味香精的抑菌性。结果表明:随糖、氨基酸添加量、pH及反应温度和时间的增加,虾味香精L*值减小,色泽加深;b*值减小;a*值逐渐增大或呈先升后降的趋势。其中温度、pH及反应时间对色泽的影响较为显著。虾味香精对不同菌的抑菌性强弱依次为:金黄色葡萄球菌>大肠杆菌>沙门氏菌。      

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis)

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. PRACTICAL APPLICATION: The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology as a process for roasting almonds reduces processing time and leads to an almond product with better flavor than oven or oil roasting.     

加热后低温放置对美拉德反应特征颜色和抗氧化性的影响

为分析短时加热与低温相结合对美拉德反应颜色特征、抗氧化性和反应进程的影响,利用木糖与甘氨酸模式美拉德反应体系,在60℃预加热0、0.5、1h后,置于4℃条件下观测反应变化。通过吸光值和色差的测定、紫外可见吸收光谱的分析、ABTS及DPPH自由基清除率的变化反应体系特征颜色和抗氧化性的变化。结果表明,60℃加热时间越长,木糖-甘氨酸美拉德反应体系的初始吸光值、b值和自由基清除率越大且变化幅度较快,而初始L值和a值则越小。在4℃下放置,反应体系的吸光值均随着反应时间的延长呈现上升趋势;L、a、b值均呈现下降趋势;加热0和0.5h的反应体系在紫外区265nm处出现特征峰,而加热1h的体系无此特征峰出现,不同体系在可见光区均在580nm和630nm处出现特征峰,且随着反应时间的增加吸光强度不断增大;ABTS、DPPH自由基清除率均随着反应时间的延长呈现上升趋势,但ABTS自由基清除率的增加较明显,而DPPH自由基清除能力增加较平缓。