热反应骨汤风味猪肉香精酶解工艺的优化  

Enzymatic Hydrolysis Process Optimization of Sparerib Soup Flavor Pork Flavoring

作　　者：刘贺 肖隽霏 周晨晨 张玉玉[1] 杨肖[1] LIU He;XIAO Junfei;ZHOU Chenchen;ZHANG Yuyu;YANG Xiao(Beijing Key Laboratory of Flavor Chemistry,Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

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

出　　处：《食品科技》2021年第2期272-280,共9页Food Science and Technology

基　　金：北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025);国家自然科学基金面上项目(31972191)。

摘　　要：为探究酶解时间、酶解温度和酶解料液比对热反应骨汤风味猪肉香精的影响,通过单因素和正交实验对酶解工艺进行优化,采用高效液相色谱法对酶解液中的游离氨基酸进行测定。利用感官评价法对不同工艺制备的香精进行评价,并结合电子舌进行滋味轮廓分析,结果表明,制备骨汤风味猪肉香精最佳酶解工艺为:0.2%复合酶(m_(木瓜蛋白酶):m_(菠萝蛋白酶)=2:1),m_(肉):m_(水)=1.5:1,60℃,恒温酶解1.5 h。酶解后,3个单因素条件下测得的氨基酸总量最大值分别为:5.24 g/kg(酶解温度50℃),11.99 g/kg(酶解时间5.0 h),8.04 g/kg酶解液(料液比3:1)。电子舌与感官分析均可实现有效区分3个单因素条件下制备的香精样品。In order to explore the influence of three factors,including enzymolysis time,enzymolysis temperature and enzymolysis feed liquid ratio on thermal reaction sparerib soup flavor pork flavoring essence,the enzymolysis process was optimized through single factor and orthogonal test,highperformance liquid chromatography was used to determine the content of free amino acids in enzymolysis solution.Using sensory evaluation method and electronic tongue to analyze essence prepared by different processes.The results showed that the best enzymolysis process for preparing sparerib soup flavor pork flavoring essence was 0.2%compound enzyme(m_(papain):m_(pineapple proteinase)=2:1),m_(meat):m_(water)=1.5:1,60℃temperature,isothermal enzymolysis 1.5 h.After enzymolysis,the maximum values of the total amount of amino acids measured under the three single factor conditions were 5.24 g/kg(enzymatic hydrolysis temperature 50℃),11.99 g/kg(enzymatic hydrolysis time 5.0 h),8.04 g/kg enzymolysis solution(3:1 ratio of material to liquid).Both electronic tongue and sensory analysis can effectively distinguish flavor samples prepared under three single factor conditions.

关 键 词：骨汤 香精 酶解工艺 游离氨基酸 感官评价 电子舌 

分 类 号：TS202.3[轻工技术与工程—食品科学]