Study On The Seasoning Of Hypsizygus Marmoreus By The Maillard Reaction

This paper investigated the optimum reaction conditions of composite enzymatic hydrolysis of Hypsizygus marmoreus,and used Hypsizygus marmoreus hydrolysate concentrate to prepare Hypsizygus marmoreus of pulp that contain meat-flavor and barbecue-flavor by the maillard reaction,finally make compound condiment of Hypsizygus marmoreus what used of the Hypsizygus marmoreus pulp as the main raw materials of aroma-producing and flavoring-producing in the compound condimet,and add salt,MSG,I+G,spices,sugar,corn starch,etc..The main research was as follows.1.Study on the technology of composite enzymatic hydrolysis of Hypsizygus marmoreusBased on the hydrolysis rate of protein,the factors including the selection of enzyme species,enzyme amount of neutral protease,time,temperature,pH value were explored and studied.Composite enzymatic hydrolysis was used to hydrolyze Hypsizygus marmoreus through Box-Behnken central composite test.And regression equation was obtained by fitting the results.Y=2.91A+6.88B+39.13C+0.00045AB-0.057AC-0.19BC-0.027A2-0.48B2-2.41C2-212.16Optimal parameters composite enzymatic hydrolysis,by solving the regression equation above,the optimal parameters:temperature 45.39?,time 5.47h,pH7.38,hydrolysis rate of protein 17.09%.2.Study on condition and formulation for Maillard reactionUsed I-Nose electronic nose to detection MRPs of Hypsizygus marmoreus hydrolysates with different reaction conditions.The results were analyzed by principal component analysis(PC A),linear discriminant analysis(LDA)and sensory evaluation.The results showed the best reaction conditions of Maillard reaction:time 120min,temperature120?,initial pH 7.0.The else results indicated that factors which influence the flavor of MRPs were amount of Hypsizygus marmoreus hydrolysate concentrate,reducing sugar,thiamin,L-Cysteine,the optimal formula of Maillard reaction:hydrolysate concentrate of Hypsizygus marmoreus 55mL,thiamin 0.15g,L-Cysteine 2.5g,reducing sugar(D-Xylose:D-Glucose =1:3)6g,by the Research on formula of Maillard reaction.3.Study on production and formulation of Hypsizygus marmoreus compound condimentOptimal formula of Hypsizygus marmoreus compound condiment were as follows:MRPs of Hypsygus marmoreus 30mL,corm starch 8g,flavor enhancer(MSG:I+G =99:1)20g,spices(onion powder:garlic powder =1:1)8g,Hypsizygus marmoreus powder 8g,salt 25g,suger 8g.The Hot-air drying conditions of Hypsizygus marmoreus compound condiment were as follows:dying temperature 50?,dying time 80min,thickness of Hypsizygus marmoreus compound condiment 5mm.