谷氨酸发酵-美拉德反应制备鲜味调味料的工艺研究

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中图分类号：TS201.24 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2025.05.023

文章编号：1000-9973（2025）05-0168-07

Study on Preparation Process of Umami Seasoning by Glutamic Acid Fermentation-Maillard Reaction

XU Ming-rui1，DONG Qin-xin1，PU Jie1 ， GAO Hong-liang²，YANG Xue-xia1 * （1.College of Biological Science and Medical Engineering，Donghua University，Shanghai 201620， China；2.School of Life Sciences，East China Normal University，Shanghai 2Oo24l，China）

Abstract： With glutamic acid fermentation broth as the substrate，umami seasoning is prepared by Maillard reaction. Fermentation broth containing 24.33g/L glutamic acid is obtained by Corynebacterium glutamicum fermentation. Maillard reaction is carried out with fermentation broth as the substrate. With browning degree，color，pH value，electronic tongue analysis and sensory evaluation as the indexes，the effects of Maillard reaction temperature （ （70～130°） ）and reaction time （ （30～150min） on the reaction processand taste characteristics of the products are investigated. The results show that with the increase of reaction temperature and reaction time，the browning degree and the total color difference of Maillard reaction products increase and the pH value decreases. The suitable temperature and time for Maillard reaction are 115∘°C and 120min . Electronic tongue analysis results show that Maillard reaction increases the umami of the products. Sensory evaluation results show that Maillard reaction increases the umami，aroma，mellow taste and aceptability of the products. The fermentation broth and Maillard reaction products are mainly composed of umami amino acids，and pyrazine compounds are the main volatile compounds that give the products fragrance. The products prepared by this process have prominent umami and increased flavor. This study has provided an idea for developing new umami seasoning.

Key Words： glutamic acid fermentation；Maillard reaction; electronic tongue；umami

鲜味调味料是以鲜味物质为基础的一类调味料，对提升食品的可接受性和营养价值、增强食欲具有积极作用[1]。（剩余12139字）