微骨粉酶解液反应制备肉味香精工艺优化  

Process Optimization of Preparing Meat Flavor with Microbone Powder Enzymatic Hydrolysate

作　　者：张崟[1] 唐欢[1] 张龙翼 黄伟民 李茜雅 夏虎[1] 郭思亚 ZHANG Yin;TANG Huan;ZHANG Long-yi;HUANG Wei-min;LI Xi-ya;XIA Hu;GUO Si-ya(Key Laboratory for Meat Processing in Sichuan Province, Chengdu University, Chengdu 610106, China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2018年第4期38-44,共7页China Condiment

摘　　要：为了提高微粉碎骨粉的利用效率,文章探讨了采用微骨粉酶解液制备肉味香精的最优工艺。通过分析微骨粉酶解液的蒸发温度、酶解液用量及糖种类对美拉德反应产物呈味效果的影响,发现采用木糖、酶解液用量100mL、蒸发温度120℃的反应条件有利于促进美拉德反应产物的呈味。在对反应温度、糖氨比及反应时间进行单因素实验的基础上,采用响应面法优化了制备肉味香精的工艺,结果发现美拉德反应产物的醇厚感、肉香味与各反应因素间的拟合模型具有较好的可靠性。在验证拟合模型有效性的基础上,以肉香味和醇厚感值最大为优化目标,对反应工艺进行优化,得出反应时间84min、糖氨比0.859、反应温度124.4℃时,反应产物的肉香味及醇厚感值最高,分别为6.05和3.67。To improve the utilization efficiency of micro-crushed bone meal,the optimal process of preparing meat flavor with microbone powder enzymatic hydrolysate is investigated.The primary experiments of sugar category,evaporation temperature and amount of enzymatic hydrolysate on flavor of Maillard reaction products indicate that xylose,hydrolysate amount of 100 mL and the evaporation temperature of 120℃are conductive to the flavoring of Maillard reaction products.Based on single factor experiments for the effects of reaction temperature,ratio of sugar to ammonia and reaction time on flavoring of Maillard reaction products,response surface method is adopted to optimize the process of preparing meat flavor.The results show that there is significant correlation among meaty and mellow taste of Maillard reaction products and the other three factors.With confirming the reliability of the obtained fitting models,the maximum values of meaty and mellow taste are taken as the optimization objectives to optimize the Maillard reaction process,the optimization results show that the meaty and mellow taste values are the highest with the reaction time of 84 min,the ratio of sugar to ammonia of 0.859,and the reaction temperature of 124.4℃.The maximum value of meaty and mellow taste is 6.05 and 3.67 respectively.

关 键 词：微骨粉 酶解液 美拉德反应 肉味香精 响应面法 工艺优化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]