Optimization of Maillard Reaction Method for Preparation of Bacon Flavor

In order to prepare bacon flavor with oxidation activity,the enzymatic hydrolyzate of Sichuan smoked bacon was used as basis material to prepare the flavor by Maillard reaction,and the process conditions were determined. Using Friedman sorting test,single factor tests were carried out on the variety and proportion of different reducing sugars,amino acid types,reaction time,reaction temperature and initial pH. On the basis of single factor tests,the L₁₈(3)⁷ orthogonal experimental design was carried out,using the sensory evaluation value and DPPH free radical scavenging capacity as indexes to obtain the best technological conditions for preparation of bacon flavor with resistance to oxidation. The results showed that the amino acid was L-cysteine,the ratio of reducing sugar was glucose(G)+xylose(X)(G+X mass ratio 3:1),original pH(5.8~5.9),G+X(3:1),L-cysteine and the addition of thiamine hydrochloride added amount was 4%,0.10%,0.30% of the mass of bacon enzymatic hydrolysate respectively,and the reaction time was 40 min,the reaction temperature was 110℃. Under these conditions,the obtained flavor had a full scent of bacon,had better oxidation activity sensory score was 8.3±0.5 and DPPH scavenging rate was 86.37%±0.51%,which had strong antioxidant activity.