鸡精调味料中呈味肽替代部分I+G的应用探索  

The Effect of Partial Substitution of Soybean Flavor Peptide for Flavor Nucleotide Disodium in Chicken Essence Seasoning

作　　者：张佳汇 王芳 张勇军 ZHANG Jiahui;WANG Fang;ZHANG Yongjun(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2020年第11期153-156,共4页The Food Industry

摘　　要：大豆呈味肽具有显著的赋味功能,除了本身含有效的呈味成分外,还能参与并影响风味的形成,因此,受到食品领域的关注和研究。试验首先采用感官标度法确定了大豆呈味肽在鸡精调味料中的最适添加上限(1.0%),以提高鸡精的圆润感、持久感和饱满感。然后利用模糊数学感官综合评判法确定了大豆呈味肽等量替代I+G的最佳添加量(0.2%),即替代原有I+G含量的9%,使得替代后的鸡精整体风味评价最高。同时,考察替代后对鸡精理化指标的影响程度,为大豆呈味肽在固态复合调味料中的应用提供了技术参考。Soybean flavor peptide has significant flavor function.Besides its effective flavor components,it can also participate in and affect the formation of flavor.Therefore,it has attracted the attention and research in the field of food.In this paper,the sensory scale method was used to determine that the optimal addition limit of soy flavor peptide in chicken essence seasoning was 1.0%,which could improve the mellow,lasting and plump feeling of chicken essence.Then,the fuzzy mathematics sensory comprehensive evaluation method was used to determine that the best addition amount of soybean flavor peptide to replace I+G was 0.2%,which was 9%of the original I+G content,making the overall flavor evaluation of chicken essence after replacement the highest.At the same time,the influence of substitution on the physicochemical indexes of chicken essence was investigated,which provided technical reference for the application of soybean flavor peptide in solid compound seasoning.

关 键 词：鸡精调味料 大豆呈味肽 5′呈味核苷酸二钠 

分 类 号：TS264.23[轻工技术与工程—发酵工程]