酶解对热反应番茄牛腩香精风味的影响  

Optimal Minced Beef Enzymatic Hydrolysate for the Preparation of Braised Beef Brisket with Tomato Flavoring

作　　者：杨绍祥[1] 刘洋[1] 程玥[1] 章慧莺[1] 陈海涛[1] 孙宝国[1] 张玉玉[1] 黄明泉[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《精细化工》2014年第6期739-744,共6页Fine Chemicals

基　　金："十二五"国家科技支撑项目(2014BAD04B06);国家自然科学青年基金项目(31101350)~~

摘　　要：以牛肉酶解液为原料,通过热反应制备番茄牛腩风味香精。通过单因素实验和正交实验探讨了不同的酶解工艺对热反应番茄牛腩香精风味的影响,通过感官评价结合酶解液的水解度确定最佳的酶解条件为:风味蛋白酶在牛肉与水质量比为3∶4、加酶量为0.10%、酶解温度45℃、酶解时间3 h、自然pH下酶解牛肉。此时牛肉的水解度可达4.45%。以此制备的番茄牛腩香精风味最好,仿真性高,回味持久。With beef enzymolysis liquid as raw material, the flavor essence of braised beef brisket with tomato is prepared through thermal reaction. By exploring the influence of different enzymatic hydrolysis on flavor essence through single factor and orthogonal experiments, and combining the sensory evaluation results and degree of hydrolysis, the optimal enzymatic hydrolysis conditions are determined. Flavourzyme is the best enzyme for this flavor essence, and the optimal reaction conditions are as follows： material ratio is 3：4 ;enzyme dosage is 0. 10% ;reaction temperature is 45 ℃ ;reaction time is 3 b;under the natural pH. Under such conditions, the degree of hydrolysis is 4. 45%. Moreover, the braised beef brisket with tomato flavoring prepared under such conditions has strong aroma, lasting aftertaste and high similarity to the dish.

关 键 词：酶解 热反应 番茄牛腩香精 感官评价 香料与香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]