金华火腿调味料风味前体物质酶解制备工艺研究  

Study on the Preparation of Flavor Precursor of Jinhua Ham Seasoning by Enzymolysis Technology

作　　者：陈圆 韩晓祥 励建荣 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310035

出　　处：《中国食品学报》2009年第5期69-75,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技攻关"低温肉制品与传统肉制品开发及产业化示范"(2006C12081)

摘　　要：金华火腿是我国传统的干腌肉制品,以其特有的风味著称。以金华火腿为原料,利用酶解技术获得金华火腿调味料风味前体物质——酶解液,并通过响应面分析方法优化酶解工艺。研究结果表明,优化的酶解工艺条件为料水比1/5、碱性蛋白酶用量2.10%、初始pH8.60、酶解温度65℃、酶解时间3h。在此条件下金华火腿的水解度为14.20%。所得水解液中氨基酸含量52.544g/L,其中必需氨基酸含量12.859g/L。产品具有浓郁的金华火腿香味。Jinhua ham is one kind of traditional Chinese dry-cured meat product which 15 known for its unique flavour. The flavor precursor-enzymalysis liquor was prepared by the biological enzymolysis technology using Jinhua ham as raw material, and the enzymolysis technology was optimized by the method of response surface analysis（RSA）. Results showed that the optimized enzymatic hydrolysis condition was： ratio of material to water 1/5, Alealase enzyme amount 2.10%, temperature 65 ℃ primary pH 8.60, hydrolysis time 3 h. Under the condition, the hydrolysis degree （DH） is 14.20%, the content of free amino acids in the hydrolysate is 52.544g/L, in which the content of essential amino acids is 12.859 g/L, the products has rich flavor of jinhua ham.

关 键 词：金华火腿 酶解 响应面分析 金华火腿调味料风味前体物质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]