Application of Orthogonal Design to Optimize the Preparation of Meat Flavorings from Waste Beer Yeast
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℃. 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.
Orthogonal Design-direct Brewers Yeast Maillard Reaction MRPs
ZHAO Guangyuan QIAO Yunyun
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, P.R.China, 450002
国际会议
2009 International Institute of Applied Statistics Studies(2009 国际应用统计学术研讨会)
青岛
英文
1-4
2009-07-25（万方平台首次上网日期，不代表论文的发表时间）