Application of Orthogonal Design to Optimize the Preparation of Meat Flavorings from Waste Beer Yeast

摘要

To study optimum conditions for the processing of Maillard reaction products (MRPs) from waste beer yeast, L9 (34) orthogonal design test were conducted and the MRPs were assayed by GC-MS. The best conditions were that, the concentration of glucose 0.5% while the system pH and the reaction time were 5.0 and 30min at 120°C. Maillard reaction could cause 11 new components assayed by GC-MS in MRPs which not assayed in yeast extract and Maillard reaction was a good enhancing aroma reaction for yeast extract. Orthogonal design is a simple and good kind of mathematical method to optimize the parameters in food processing.