热反应型羊肉味调味基料制备工艺优化  

Optimization of the processing of thermal reaction seasoning with mutton flavor

作　　者：刘金凯[1,2] 高远[2] 王振宇[2] 艾启俊[1] 张德权[2] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]中国农业科学院农产品加工研究所农业部农产品加工重点实验室,北京100193

出　　处：《食品工业科技》2014年第12期249-252,257,共5页Science and Technology of Food Industry

基　　金：科研院所技术开发研究专项(2012EG134236);国家现代肉羊产业技术体系(CARS-39)

摘　　要：以还原糖和氨基酸为主要原料,经热反应制得了风味较好的羊肉味调味基料,并以此为样品建立羊肉味调味基料感官评价回归方程,通过对反应温度、反应时间、反应起始pH等因素进行单因素实验,并通过正交实验优化制备热反应型羊肉味调味基料的最佳原料配比及反应条件,制得了风味特征明显的羊肉味调味基料。实验结果表明,热反应的最优工艺条件是:温度110℃,起始pH6.0,时间75min;产生良好肉香味的热反应配方是:羊骨素酶解液100g,半胱氨酸0.9g,甘氨酸0.9g,丙氨酸1.8g,脯氨酸0.9g,木糖2.4g,葡萄糖1.2g,VB11.8g。该配方下所得热反应型羊肉味调味基料香味柔和肉味强烈。In this study,mutton flavor seasoning was prepared by thermal reaction using reducing sugar and amino acids. Sensory evaluation regression equation of mutton flavoring seasoning was established. Reaction temperature,time and initial pH value were analyzed in single factor experiment,and the suitable ratio of raw material and reaction condition were optimized by orthogonal test. The results showed that the optimal process of the thermal reaction was 110℃,75min and initial pH6.0. The best composition of raw materials were sheep bone extract hydrolysates 100g ,cysteine 0.9g, glycine 0.9g ,alanine 1.8g, proline 0.9g ,xylose 2.4g ,glucose 1.2g,Vitamin B_1 1.8g. The mutton flavor seasoning will have a excellent aroma.

关 键 词：热反应 羊肉味调味基料 工艺优化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]