鸡肉酶解产物制备热反应型风味基料的研究
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摘要
采用分步酶解法对鸡肉进行酶解,并以鸡肉酶解液为反应基底,通过热反应制备风味基料。以感官品质为评价指标,通过单因素试验和正交试验考察不同因素对基料风味的影响,最后通过验证试验并使用模糊数学感官评价的方法确定最优方案为:反应时间55 min、反应温度100℃、反应pH 6.5、葡萄糖5.5%、半胱氨酸添加量0.09%、甘氨酸添加量1.0%、牛磺酸添加量2.0%。在此条件下制备的风味基料色泽均匀,肉香味突出、浓郁、无异味,整体品质较高。
Chicken is enzymatically hydrolyzed by step-by-step enzymatic hydrolysis method, and flavor basic materials are prepared by thermal reaction with chicken enzymatic hydrolysate as the reaction base. Take sensory quality as the evaluation index, the effects of different factors on the flavor of basic materials are investigated by single factor test and orthogonal test. Finally, the optimal scheme is determined by validation test and fuzzy mathematics sensory evaluation method as follows: reaction time is 55 min, reaction temperature is 100 ℃, reaction pH is 6.5, glucose is 5.5%, the additive amount of cysteine is 0.09%, the additive amount of glycine is 1.0%, the additive amount of taurine is 2.0%. Under such conditions, the prepared flavor basic materials have uniform color, prominent meat fragrance, strong flavor, no peculiar smell, and high overall quality.
Chicken is enzymatically hydrolyzed by step-by-step enzymatic hydrolysis method, and flavor basic materials are prepared by thermal reaction with chicken enzymatic hydrolysate as the reaction base. Take sensory quality as the evaluation index, the effects of different factors on the flavor of basic materials are investigated by single factor test and orthogonal test. Finally, the optimal scheme is determined by validation test and fuzzy mathematics sensory evaluation method as follows: reaction time is 55 min, reaction temperature is 100 ℃, reaction pH is 6.5, glucose is 5.5%, the additive amount of cysteine is 0.09%, the additive amount of glycine is 1.0%, the additive amount of taurine is 2.0%. Under such conditions, the prepared flavor basic materials have uniform color, prominent meat fragrance, strong flavor, no peculiar smell, and high overall quality.
引文
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[2]何蓉蓉,李怡芳,李维熙,等.鸡汤健康功能的研究现状[J].食品与生物技术学报,2012(1):17-27.
[3]陈海涛,徐晓兰,张宁,等.鸡肉酶解工艺对热反应鸡肉香精香气的影响[J].食品科学,2013,34(9):150-154.
[4]张永生,靳慧慧,江方,等.酶解工艺对炖煮风味鸡肉香精特征香味的影响[J].食品研究与开发,2017,38(15):68-75.
[5]许洪高,高彦祥.反应型肉味香料的研究进展[J].中国食品添加剂,2005(5):65-73.
[6]Eric K,Raymond L V,Huang M,et al.Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose,cysteine and sunflower protein hydrolysate model system[J].Food Research International,2013,54(2):1437-1447.
[7]冯云子.高盐稀态酱油关键香气物质的变化规律及形成机理的研究[D].广州:华南理工大学,2015.
[8]蒋华伟,周同星.基于多指标模糊综合评价模型的小麦品质评估[J].中国粮油学报,2018,33(9):115-122.
[9]方洁,徐浩,魏芬,等.菜籽粕发酵脱毒效果模糊评判[J].中国粮油学报,2016,31(3):96-100.
[10]卜冬冬,汪建明,周红,等.酶法制备萨拉米风味基料的研究[J].中国调味品,2017,42(3):85-90.
[11]刘佳,王桂瑛,程志斌,等.增香热反应制备白牛肝菌风味基料[J].食品工业,2017,38(6):208-213.