蛋白酶制剂对发酵牛肉酱风味物质的影响  

Effect of protease on the flavor substances of fermented beef paste

作　　者：王艳玲[1] 周盼盼[1] 李楠楠[1] 韩丽荣[1] 王春玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2016年第10期27-30,共4页China Brewing

基　　金：十二五国家科技计划(2013AA102106)

摘　　要：以复合蛋白酶、木瓜蛋白酶、胰蛋白酶、风味蛋白酶分别酶解牛肉,得到牛肉酶解液,将4种牛肉酶解液分别和大曲混合后兑盐水发酵,比较不同蛋白酶制剂对发酵牛肉酱风味物质的影响。结果表明,添加复合蛋白酶组的总酸、氨基酸态氮和总氮含量分别为1.67 g/100 g、1.11 g/100 g和1.53 g/100 g,优于其他3种酶制剂组。添加复合蛋白酶和风味蛋白酶组的牛肉酱基质检出有机酸7种,提高了丙酸、酒石酸、苹果酸和琥珀酸的含量。在风味物质种类及含量方面,添加复合蛋白酶组检出67种,在酯类、醇类及酸类的种类和含量上比添加其他酶制剂组略有优势。Using protamex, papain, trypsin and flavourzyme respectively to hydrolysis beef, four kinds of beef hydrolysis was obtained, the four kinds of beef hydrolysis were fermented with brine aider mixed with Daqu. The effect of protease on flavor substance of fermented beef paste was com- pared. The results showed that protamex was superior to other types of proteases, and the content of total nitrogen, total acids, and amino nitrogen in the paste was 1.67 g/100 g, 1.11 g/100 g, 1.53 g/100 g, respectively. Seven kinds of organic acids were detected in the group with protamex or flavourzyme addition, the content ofpropionic acid, tartaric acid, malic acid and succinic acid were improved. In the type and content of flavor substance, 67 kinds of flavor substance were detected in the group with protamex addition, which was slightly better than the groups with other enzyme addition in the type and content of alcohols, acids and aldehyde.

关 键 词：蛋白酶制剂 牛肉酶解液 发酵牛肉酱 风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]