期刊论文

Effect of Different Reducing Sugars on Maillard Reaction Flavor of Fragant Sunflower Seed Oil and Process Optimization

中文

食品工业

1004-471X

2019

07

20-23

“十三五”国家重点研发计划支持项目（2018YFD0401100）；

本校为第一机构

以美拉德生香源反应原理制备浓香葵花籽油,研究3种还原糖单糖对于浓香葵花籽美拉德反应风味的影响,结果表明,果糖是通过美拉德反应制备浓香葵花籽油的最佳还原糖单糖。并且通过单因素试验和使用L9（34）正交试验的方法优化浓香葵花籽油的制备工艺。经验证试验,所制备的浓香葵花籽油感官评价综合得分可达5.0分。同时经过品质检测后,其品质参数达到国家一级葵花仁油标准。

Three kinds of reducing sugars were added in the process of fragrant sunflower oil prepared by the principle of Maillard source reaction. With sensory evaluation the results showed that fructose was the best reducing sugar for the process.By single factor test and L9(34) orthogonal test, the optimum preparation condition was obtained. Through the verification test and quality inspection, the sensory evaluation of the prepared fragrant sunflower oil could score up to 5.0 points and r...