Study On Process Improvement Of Barley Saccharification Liquid Flavor By Maillard Reaction

Maillard reaction is of a carbonyl compound and a carboxyl compound,a brown melanoidins substances.The Maillard reaction product has a natural and unique flavor of this feature,so much attention in the field of food.Maillard reaction in the beer saccharification process also plays a crucial role.In this study,one mash decoction mashing method is used to barley saccharification process.Control Maillard reaction conditions during mashing,the purpose of improving the quality and flavor.The basic components of barley were analyzed,including water content,malt extract,coarse and fine powder,sugar,protein solubility,alpha amino nitrogen,sugar content,reducing sugar content.Through one mash decoction mashing method.With the DE value as the index,saccharification reaction time.pH,amount of enzyme added.,Protein rest time,and feeding temperature to do single factor test during the saccharification.Through the influence level of factors,Selected amount of saccharification time,pH,enzyme three main factors.In DE as an indicator,these three factors,response surface test,by the response surface test results can be obtained optimum saccharification of barley:Saccharification time 60.43min,pH5.59,enzyme added 1.41g,the model equations predicted DE value of 44.65%.Process parameters amended as follows:saccharification time 60min,pH5.5,enzyme added 1.4g.To explore the optimal conditions for Maillard reaction liquid saccharification of barley improvement,in sensory evaluation and the degree of browning reaction is evaluation,.By sensory evaluation and value for browning in response surface experimental design and outcome indicators,Rating queuing method and entropy method to calculate the degree of browning and sensory score weighting coefficients were 0.476 and 0.523.Analysis of optimum parameters optimized by Design expert regression reaction time 1h,pH10,reaction temperature 96.52?,integrated scoring model was 7.87.Actual operating limitations,to determine the process parameters amended as follows:reaction time 1h,pH 10,reaction temperature of 100?.External additives have different effects on the flavor of Maillard reaction products.Under optimum conditions Maillard reaction,the use of material changes in the flavor content,sensory evaluation and the degree of browning index,Amino acids(leucine,histidine,lysine),metal ions(Fe3+,Fe2+,Mg2+,Ca2+,K+)in the amount of optimization,select the best content and flavor compounds and sensory score the highest degree of browning the best amino acid and metal ion type and content:Addition of 0.2g/mL lysine and 0.005mmol/L Fe3+.