鸡肉酶解工艺对热反应鸡肉香精香气的影响  

Optimal Chicken Enzymatic Hydrolysate for the Preparation of Chicken Flavoring

作　　者：陈海涛[1] 徐晓兰[1] 张宁[1] 孙宝国[1] 王鹤[1] 

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2013年第9期150-154,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD23B01);北京市教育委员会科技发展计划重点项目(KZ201110011015)

摘　　要：以鸡肉酶解液为原料,通过热反应制备鸡肉香精。以水解度和热反应香精的感官评价为综合指标,通过单因素试验和正交试验考察不同的酶解工艺对鸡肉香精香气的影响。结果表明:鸡肉不经加热预处理更有利于水解;优化的酶解条件为采用动物蛋白酶和复合蛋白酶进行质量比1:1复配、总加酶量1.100‰、底物质量比(肉和水的质量比)1:1、酶解温度50℃,采用分步加酶法(先用复合蛋白酶酶解1h后,不灭酶,再用动物蛋白酶酶解2h),水解度可达20.47%。用该酶解液制备的鸡肉香精香气浓郁、仿真度高。The objective of this work was to select the optimal chicken enzymatic hydrolysate for the preparation of chicken flavoring via thermal reaction.The enzymatic hydrolysis of chicken was optimized by one-factor-a-time method and orthogonal array design.The degree of hydrolysis（DH） of chicken and sensory quality of chicken flavoring were investigated with respect to hydrolysis parameters.The absence of pre-heat treatment was favorable for the hydrolysis of chicken.The optimal enzymatic hydrolysis conditions were found to be sequential hydrolysis with protamex for 1 h followed by（without inactivating protamex） animal-derived protease for 2 h at the same temperature of 50 ℃ with a total enzyme dosage of 1.100‰ and a mass ratio of 1：1 between both enzymes at a chicken-to-water mass ratio of 1：1.The maximum DH obtained under these conditions was 20.47%.Moreover,chicken flavoring with strong aroma and high similarity to chicken was prepared with the resulting hydrolysate.

关 键 词：酶解 水解度 感官评价 鸡肉香精 香气 

分 类 号：TS264.3[轻工技术与工程—发酵工程]