The Improvement Of Twist's Quality Based On Maillard Reaction

Twist,the traditional Chinese snack,has a history of hundreds of years.Its unique shape and flavor have been passed down to now.Twist with it's golden light and crisp taste is favored by the modern consumers and has a broad market.But most twists are made by the way of manual mill,and the formula is not given by a scientific quantitative ratio.And there are some problems of dim lustre about the twist and a short shelf life and a easy failure.So it is necessary to carry out a scientific research about the making craft of twist.And carrying on the optimization of the research to produce the best process parameters of twist and provide some reference for the research and development of the new twists.Exogenous reducing suger and amino acid can improve twist's quality by Maillard reaction.Firstly,based on the optical properties and sensory evaluation indicators,the thesis studied the different kinds of reducing sugar and amino acid of Maillard reaction system's influence on the quality of twist.And then Maillard reaction system for making twist sceened preliminarily is as follows:The reducing sugar and amino acid of quality of 1:1 ratio of glucose and lysine,glucose and glycine twist is the better combination for reaction;appropriate ingredients solution of pH is within 7 to 11;the optimumfried temperature is110 ? to 150 ?.Maillard reaction products have the effects of antioxidant.The experiment optimized the combination glucose and glycine as raw materials for making twist,with absorbance as detection index,studied the antioxidant of Maillard reaction products and found that maillard reaction products of glucose and lysine has a stronger oxidation resistance.Finally,considering the factors of the sensory quality of twist and extending the twist storage,selecting the best combination of glucose and lysine to produce twist,with absorbance value and sensory evaluation for comprehensive index,to study what effects the content of glucose and lysine,pH and temperature have on twist.Through the response surface experiment with three factors three levels to optimize the single factor experiment results.The optimal result is,the initial pH 9,flour 100%,water 50%,oil 5%,baking powder 0.7%,salt1.5%,glucose and L-lysine(1:1)adding amount was 0.6%,the temperature is 133 ? Fried10 min.under the optimal formula,the twist has a higher sensory score than the traditional formula and has a better sensory quality and storage properties.