热反应红烧风味猪肉香精酶解工艺的优化  

Optimization of Enzymatic Hydrolysis Process of Thermal Reaction Braised Pork Flavor

作　　者：周晨晨 肖隽霏 黄岩 蒲丹丹 张玉玉 杨肖 ZHOU Chen-chen;XIAO Jun-fei;HUANG Yan;PU Dan-dan;ZHANG Yu-yu;YANG Xiao(Beijing Key Laboratory of Flavor Chemistry,Beijing 100048,China;Beijing Laboratory for Food Quality and Safety,Beijing 100048,China)

机构地区：[1]北京市食品风味化学重点实验室,北京100048 [2]食品质量与安全北京实验室,北京100048

出　　处：《食品研究与开发》2021年第3期47-56,共10页Food Research and Development

基　　金：国家自然科学基金面上项目(31972191);青年教师科研能力提升计划(PXM2019_014213_000007);北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。

摘　　要：采用单因素和正交试验对热反应红烧风味猪肉香精制备工艺中的酶解时间、酶解温度和酶解料液比3个因素进行优化,研究制备红烧风味猪肉香精的最佳酶解工艺。利用高效液相色谱对优化过程中每种样品的游离氨基酸含量进行检测分析,并通过感官评价法及电子舌对制备的香精进行滋味和风味分析。结果表明,制备红烧风味猪肉香精的最佳酶解工艺为:酶解料液比3∶1(g/mL),酶解温度55℃,酶解时间2.0 h。游离氨基酸含量与料液比呈正相关,在一定范围内,酶解温度和酶解时间增大,游离氨基酸含量呈先增后减趋势。电子舌分析结果表明,酶解温度、料液比及酶解时间均对香精的滋味有显著影响,能对不同工艺条件下的红烧风味猪肉香精进行有效区分。In order to finalize the best reaction condition of enzymatic hydrolysis for preparing thermal reaction braised pork flavor,single factor and orthogonal experiments were used to optimize the time,temperature,and mixture ratio of enzymatic hydrolysis in the preparation of thermal reaction braised pork flavor.High-performance liquid chromatography was used to detect and analyze free amino acid content in each sample during the optimization process.The taste and flavor of the prepared flavors were analyzed through the electronic tongue′s sensory evaluation method.The results showed that the best reaction condition of enzymatic hydrolysis process for preparing thermal reaction braised pork flavor was:enzymatic hydrolysis material liquid ratio 3∶1(g/mL),enzymatic hydrolysis temperature 55℃,and enzymatic hydrolysis time 2.0 h.The results also showed that the reaction solution′s free amino acid content was positively correlated with the mixture ratio of enzymatic hydrolysis.Within a certain range,when the enzymolysis temperature and enzymolysis time increased,and free amino acid content increased firstly and then decreased.The results of electronic tongue analysis showed that the enzymolysis temperature,material-liquid ratio and enzymolysis time all significantly impact the quality of the flavor.The electronic tongue could effectively distinguish the thermal reaction braised pork flavors under different process conditions.

关 键 词：红烧风味猪肉香精 酶解工艺 游离氨基酸 感官评价 电子舌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]