贻贝酶解液热反应香精在不同热反应条件和干燥方式下的风味变化分析  

Flavor Changes in the Heat-reacted Essence of the Enzymatic Hydrolysate of Mussel under Different Heating Conditions and Drying Processes

作　　者：辛然 马丽鑫 刘蓉 王煦松 董秀萍 秦磊 XIN Ran;MA Lixin;LIU Rong;WANG Xusong;DONG Xiuping;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《现代食品科技》2022年第11期255-263,共9页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2019YFD0902000);辽宁省“兴辽英才计划”项目(XLYC2007158)。

摘　　要：以贻贝酶解物为原料,通过美拉德反应,制备具有海鲜风味的热反应香精。以感官评分为指标,分别考察还原糖种类及添加量、反应时间、反应温度对美拉德反应的影响。通过正交试验优化,得到制备贻贝热反应香精的最佳工艺条件:贻贝酶解物10%,木糖5%,反应时间90 min,反应温度100℃,所制备的贻贝香精海鲜风味浓郁、自然。对比超声波喷雾-冷冻干燥、真空冷冻干燥和喷雾干燥3种干燥方式制得的香精粉的粉体状态和理化特性,发现超声波喷雾-冷冻干燥制得的香精粉最佳,颜色呈淡黄色,粉体细腻、分散均匀,且溶解性最好。使用固相微萃取-气相色谱-质谱(SPME-GC-MS)法在3种干燥方式制得的香精中共检测出28种挥发性化合物,主要包括醛、醇、吡嗪、呋喃、酯、酮等。三种干燥方式制得的香精粉中挥发性成分差异显著,其中超声波喷雾-冷冻干燥制得的香精与干燥前的挥发性化合物轮廓最接近,粉体状态最好且香气浓郁。该研究可为高保真贻贝热反应海鲜香精的生产加工奠定理论基础。The enzymatic hydrolysate of mussel was used as the raw material for preparing the thermal reaction essence with a seafood flavor through the Maillard reaction.The effects of reducing sugar type and addition amount,reaction time and reaction temperature on the Maillard reaction were investigated through using sensory scores as the indicators.The conditions for preparing mussel thermal reaction essence were optimized by the orthogonal experiments:mussel enzymatic hydrolysate 10%,xylose 5%,reaction time 90 min,reaction temperature 100℃.The obtained mussel essence had a high intensity of natural seafood flavor.The comparison of the powder state and physico-chemical properties of the essence powder prepared by ultrasonic spray-freeze drying,vacuum freeze-drying and spray drying revealed that the essence powder prepared by ultrasonic spray-freeze drying was the best,having a light yellow color,fine size,evenly dispersed nature,and high solubility.The solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)analyses revealed a total of 28 volatile compounds in the essence prepared via the three drying processes,including aldehydes,alcohols,pyrazines,furans,esters and ketones.The volatile components of the essence powders prepared by the three drying processes differed significantly,with the volatile profile of the essence obtained by the ultrasonic spray-freeze drying being the closest to that prior to drying(i.e.best powder state and strongest flavor).This study provides a theoretical basis for the production and processing of high-fidelity mussel thermal reaction essence with seafood flavor.

关 键 词：贻贝 美拉德反应 干燥方式 香精 挥发性化合物 

分 类 号：TS264.3[轻工技术与工程—发酵工程]