啤酒废酵母酶解液制备鸡肉味香精的研究  

Research on preparation of chicken essence by waste beer yeast hydrolysis liquid

作　　者：任静[1] 朱凯[1] 

机构地区：[1]南京林业大学化学工程学院,江苏南京210037

出　　处：《食品工业科技》2011年第8期339-342,共4页Science and Technology of Food Industry

摘　　要：以富含氨基酸的啤酒废酵母酶解液为主要氨基酸源,外加半胱氨酸、半胱氨酸盐酸盐、甘氨酸、硫胺素等,与还原糖进行Maillard反应制备鸡肉味香精。以产物的风味评分值作为评价指标,采用中心复合设计法对反应工艺进行了优化。研究结果表明,反应温度(X1)和pH(X3)对评价指标无显著影响(P>0.1),反应时间(X2)对评价指标有显著影响(P<0.1);拟合所得多元二次方程为Y=7.744-0.722X2-1.865X12-1.423X22-0.946X23;Maillard反应优化工艺条件为:温度121.9℃,反应时间50min,pH6.4。所制备的鸡肉味香精有浓郁的鸡肉香味,用GS-MS对鸡肉味香精的挥发性风味成分进行测定,共鉴定出40种化合物,主要包括2-甲基-3呋喃硫醇、2,4-癸二烯醛、2-乙基-3-甲基吡嗪、十六烷醛等对鸡肉风味有贡献的化合物。Prepared chicken essence by Maillard reaction between reducing sugar and waste beer yeast hydrolysis liquid which was rich in amino acids,adding cysteine,cysteine hydrochloride,glycine,VB1,et al.The score of product flavour was chosen as response variable and the preparation conditions of reaction techincs were optimized by central composite design.The results showed that the reaction temperature（X1）and pH（X3）had less significant effect（P0.1）on the response,and reaction time（X2）had significant effect（P0.1）.The secondorder polynomial equation was Y=7.744-0.722X2-1.865X21-1.423X22-0.946X23.The optimized conditions of preparation of Maillard reaction were：reaction temperature 121.9℃,reaction time 208min and pH6.4.The chicken essence was of full-bodied chicken flavor,40 kinds of compounds were identified using GC-MS.The main compounds were 2-Methyl-3-furanthiol,（z,z）-2,4-Decadienal,2-ethyl-3-methyl-Pyrazine,Cis-11-hexa decenal,etc,which were contributed to chicken flavor.

关 键 词：啤酒废酵母 酶解液 MAILLARD反应 鸡肉味香精 中心复合设计 

分 类 号：TS264.3[轻工技术与工程—发酵工程]