The Preparation Of Flavor From Peanut Meal Hydrolyzate By Maillard Reaction

Because of its unique flavor, high nutritional value, Fragrant Peanut Oil is deeply preferred by general consumers. As the "Green,Organic Food" being advocated and the people's living condition improving, the demand of Fragrant Peanut Oil is increasing in recent years. In this study, the aim was to solve the problems that the flavor of traditional production process is difficult to control and the poor quality. And we use the Maillard reaction of hydrolysis of peanut protein products to handle them.Based on the results of single factor and hogonal experiments, we concluded that the liquid ratio 1:10(w/v),enzyme amount25000U,reaction time4h,reaction temperature45℃, pH8.0 are the best conditings in groundnut meal limited trypsin digestion process.Under these conditions we can get the maximum degree of hydrolysis 20.75%,and the amount of free amino acids can rise from 0.312mg/ml to 6.314mg/ml.Based on the results of single factor reaction time, pH value, buffer type, temperature, substrate concentration, amino nitrogen and reducing sugar ,we get the Optimum conditions of Maillard reaction are: reaction time 4h, pH8.0, phosphate buffer, temperature 150℃, 5% substrate concentration(w/v), amino acid: sugar ratio of 1:2.5(n/n). Under these conditions, the total flavor materials obtained by GC-MS is 49,and the key components of fragrant peanut oil are 20.By sensory evaluation, the consumers can completely be satisfied by the fragrant peanut oil produced by new tecenology.