利用豆粕酶解液制备猪肉香精  

Optimizing the Preparation of Pork-Flavor Essence from Soybean Meal Hydrolysate by Response Surface Methodology

作　　者：冷云[1] 王雨生[1,2] 陈海华[1] 赵延伟[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《食品科学》2013年第16期52-57,共6页Food Science

基　　金：山东省自然科学基金项目(ZR2010CL027);国家教育部高等学校特色专业建设项目(TS10943);山东省高等学校优秀青年教师国内访问学者项目(2007-11-2010D104)

摘　　要：以豆粕酶解物为原料,通过美拉德反应制备猪肉香精,并用GC-MS对反应产物中挥发性风味成分进行分析。结果表明:以豆粕酶解物为原料的美拉德反应较佳配方为半胱氨酸添加量0.5g/100mL、还原糖添加量6g/100mL、葡萄糖和木糖的配比为1:3(m/m)、VB1添加量0.3g/100mL、VC添加量0.20g/100mL,最佳工艺条件为反应pH8.0、反应温度100℃、反应时间20min,在此条件下感官评分达到4.68;经GC-MS分析共分离鉴定出29种化合物,其中2-甲基-3-呋喃硫醇、糠醛、2-乙酰基吡啶、3-甲基丁醛、甲基吡嗪等对肉香味具有重要意义。Pork-flavor essence was prepared by Maillard reaction using the soybean meal hydrolysate prepared in this laboratory and the volatile compounds of the pork flavor essence was identified by GC-MS.The optimum Maillard reaction conditions were as follow： 0.5 g of L-cysteine,6 g of reducing sugar,0.3 g of VB1 and 0.2 g of VC per 100 mL of hydrolysate,1：3 of glucose-to-xylose ratio,pH 8.0,100 ℃ and 20 min.The resulting essence scored 4.68 in sensory evaluation.A total of 29 volatile compounds were identified from this synthetic essence.Some identified compounds made an important contribution to the pork flavor,such as 2-methyl-3-furanthiol,furfural,1-（2-pyridinyl）-ethanone,3-methylbutanal,methyl-pyrazine,etc.

关 键 词：豆粕酶解物 美拉德反应 猪肉香精 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]