美拉德反应焦糖香精的制备及在咖啡中的应用研究

摘要：本课题主要研究利用美拉德反应制备焦糖香精并应用于咖啡粉末，使咖啡既保留了醇厚的口感，又增添了焦甜香的风，更符合当下市场及消费者的需求。
通过单因素实验、响应面实验和感官评定确定制备焦糖香精的美拉德反应配方为：葡萄糖0.02mol，甘氨酸0.02mol，美拉德反应的最佳条件为反应体系初始pH为6，反应体系含水量40%，反应温度118℃及反应时间1.4h。反应制得的焦糖香精具有浓郁的天然焦甜香，刺激感小且留香时间长。将焦糖香精应用于咖啡粉末中，然后通过GC-MS对最佳工艺条件所制备的焦糖香精及添加了香精的咖啡进行致香成分分析。实验结果表明，通过美拉德反应制备的焦糖香精在一定程度上加强了咖啡的香气。28274
毕业论文关键词：美拉德反应；焦糖香精；咖啡；GC-MS
The study on the preparation of caramel sweet flavor and the adhibition in coffee
Abstract: The preparation of caramel sweet flavor with the Maillard reaction was presented in this research, and that could be used in the coffee powder. With this essence, the coffee could remain the mellow taste and add the caramel sweet flavor in the same time. That is more and more fit with the requirement of the major customers. According to single factor test, response surface analysis experiment and the sensory evaluation, the Maillard reaction experiment formula was built. The dosage of the glucose was 0.02mol and the glycine was 0.02mol. The optimal reaction condition of Maillard reaction were pH 6, 40% concentration of water,118℃ reaction temperature , and 1.4h reaction time . The caramel sweet essence obtained by Maillard reaction had natural caramel sweet flavor, small stimulated taste and long lasting caramel flavor. After the caramel sweet flavor, which prepared by the optimal reaction condition, had applied in coffee powder, it had analyzed by GC-MS tests for identifying the aroma components. and the essence was also analyzed. The results showed that the caramel sweet flavor prepared by Maillard reaction could enhance the aroma of coffee.
KeyWords：Maillard reaction；caramel sweet flavor；coffee； GC-MS
目录
1 绪论    1
1.1咖啡    1
1.2 Maillard反应及其机理    1
1.2 Maillard反应制备焦糖香精    3
1.3 影响Maillard反应的主要因素    3
1.3.1 氨基酸种类    3
1.3.2 还原糖种类    4
1.3.3 反应温度    5
1.3.4 反应体系pH值    6
1.3.5 反应体系含水量    6
1.3.6 反应时间    6
1.3.7 辐照    6
1.3.8 金属离子    6
1.4香气成分的分析方法    6
1.5 本课题研究目的及意义    7
2 实验材料和方法    8
2.1 实验材料    8
2.1.1 实验材料及试剂    8
2.1.2 主要仪器及设备    8
2.1.3 制备焦糖香精的方法    9
2.1.4 焦糖香精的感官评定    9
2.1.5 HS-SPME-GC-MS对焦糖香精的致香成分分析    10
3. 结果与讨论    10
3.1 还原糖的筛选    10
3.2 氨基酸的筛选    11
3.3 美拉德反应条件优化    13
3.3.1 反应体系含水量的确定    13
3.3.2 反应体系pH值的确定    14
3.3.3 反应时间的确定    15
3.3.4 反应温度的确定    16
3.4 美拉德反应的响应面实验    17
3.4.1 响应面实验    17
3.4.2 美拉德反应响应面方差的二次模型    19 美拉德反应焦糖香精的制备及在咖啡中的应用研究:http://www.751com.cn/huaxue/lunwen_23059.html