基于豆粕酶解液和脂肪控制氧化技术制备猪肉味香精的研究  

Preparation of Pork Flavor Essences Based on Soybean Meal Hydrolysate and Controlled Oxidation of Fat

作　　者：王雨生[1,2] 陈海华[1] 赵阳[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,青岛266109 [2]青岛农业大学学报编辑部,青岛266109

出　　处：《中国粮油学报》2014年第10期94-99,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金(ZR2010CL027);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20138-25);国家级特色专业建设项目"食品科学与工程"(TS10943);青岛农业大学食品科学与工程学院第一届大学生创新教育立项(QDND-201011-SPCX)

摘　　要：以豆粕酶解液为原料,采用气质联用法(GC-MS)、电子鼻法和感官评价法,确定脂肪控制氧化技术制备肉味香精的工艺条件,并分析氧化脂肪对挥发性香气成分的影响。结果表明:肉味香精的最佳工艺条件:脂肪氧化温度130℃,氧化时间2 h,氧化脂肪的添加量5 g/100 mL酶解液;GC-MS和电子鼻分析结果可知,氧化脂肪能有效调控美拉德反应,生成较低量的含硫化合物、糠醛等美拉德反应的典型挥发性香气成分,同时生成大量的醇类、醛类等脂肪降解产物、美拉德反应产物和脂肪氧化降解的相互作用的产物。The optimal processing conditions have been researched in the paper as containing pork flavor essences,based on soybean meal hydrolysate as well as controlled oxidization of fat,.The effect of oxidized fat on volatile aroma compounds has been studied by GC-MS,electronic nose and sensory evaluation.The results showed the optimal conditions for preparing pork flavor essences as：oxidation temperature 130 ℃,oxidation time 2 h,addition amount of oxidized fat 5.0 g/100 mL soybean meal hydrolysate.The results provided by GC-MS and electronic nose indicated that Maillard reaction was possible to be controlled effectively by oxidized fat.The relative content of typical volatile compounds which were formed in the pork flavor essences as sulfo-compounds and furfurals decreased,while alcohols and aldehydes generated by fat degradation and interaction between Maillard reaction products and oxidative degradation products increased significantly.

关 键 词：氧化脂肪 豆粕酶解液 美拉德反应 电子鼻 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]