牛骨酶解工艺条件及风味特征的研究  

Research of the enzymatic hydrolysis processes on bovine bone and characteristics of flavor

作　　者：方端[1] 马美湖[1] 蔡朝霞[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2009年第12期164-168,共5页Food Science and Technology

基　　金：国家"十一五"科技支撑项目(2006BAD05A16)

摘　　要：利用酶法水解牛骨产生较多呈味物质,可进一步开发特色风味调味品。本实验对酶法水解牛骨工艺进行了单因素和正交实验,并对酶解液风味进行了感官鉴定,得出结论:牛骨经90℃水浴条件下预处理30min以后,利用动物蛋白酶在底物浓度为1∶14,初始pH值为6.6,温度40℃,E/S为10000U/g条件下,水解牛骨粉2h可产生14.2%水解度,酶解液鲜味明显,骨香浓郁,对开发骨骼调味品基料具有参考价值。Using enzyme to hydrolysis bovine bone can produce many positive flavor amino acid,further more,it can be processed into special spices. In this research,we studied bovine enzymatic hydrolysis processes,and used sense judgement to lead to a preliminary identification of the enzyme solution,we concluded the best enzymatic hydrolysis condition as follows：90 ℃ heating for 30 min as the preliminary treatment; concentration of substrate as to 1∶14; the initial pH value of 6.6; temperature,40 ℃; E/S is as to 10000 U/g; hydrolysis time 2 h. The degree of hydrolysis can get to 14.2 percent and the palatable taste of enzymatic liquid is significant, besides the strong bones flavor. These result is valuable for the processing of spices base.

关 键 词：牛骨 酶解 风味 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]