以枸杞为主要原料,通过果胶酶和蛋白酶水解,再以氨基酸和还原糖为辅助对原料增香,采用热反应技术制备枸杞风味香料.通过对热反应工艺条件的优化,研究了酶解液添加量、氨基酸添加量、还原糖添加量、反应温度、枸杞添加量等因素对香料风味的影响.通过对香料感官评价和成分分析,确定了热反应的最佳工艺条件.结果表明热反应最佳工艺参数为:反应温度(95±2)℃;反应时间(4.5±0.5)h;枸杞添加质量分数5%;枸杞酶解液添加质量分数40%;丙氨酸0.5%、脯氨酸1%、赖氨酸1%、果葡糖浆5%、浓缩麦芽汁15%(以上均为质量分数).反应结束后经过冷却、过滤,得到棕褐色澄清透明液体香料,其香气浓郁饱满、枸杞特征风味明显,口感甜润、回味甘甜.%TheLycium Chinese Mill. was hydrolyzed by pectinase and protease, then, after adding amino acid and reducing sugar as auxiliary raw material, the Chinese wolfberry flavor was prepared by using thermal reaction technology. The influences of adding amount of hydrolyzate, amino acid, reducing sugar,Lycium Chinese Mill. and the temperature on the flavor profile of reaction product were studied through optimizing the process conditions of thermal reaction. By means of sensory evaluation and component analysis, the optimum technological conditions for the preparation of Chinese wolfberry flavor by thermal reaction were determined. The results showed that the optimum process parameters were as follows: the temperature was (95±2)℃; the reaction time was (4.5±0.5) h; the mass fractions ofLycium Chinese Mill., hydrolyzate, alanine, proline, lysine, fructose syrup and concentrated malt juice were 5%,40%,0.5%,1%,1%,5% and 15%, respectively. After cooling andfiltration, the brown transparent liquid product was obtained, which was full of rich, obvious Chinese wolfberry aroma characteristics.
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