鱼味香精的制作工艺优化及风味分析  

Optimization of Processing Technology and Flavor Analysis of Fish-Favor Essence

作　　者：王林果 贾溅琳 张鹏程 熊壮 张崟[1] WANG Lin-guo;JIA Jian-lin;ZHANG Peng-cheng;XIONG Zhuang;ZHANG Yin(Key Laboratory of 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》2023年第7期175-180,185,共7页China Condiment

基　　金：国家现代农业产业技术体系四川创新团队项目(sccxtd-2022-15);内江市科技计划项目(2021KJJH008);四川省科技计划项目(2021YFN0033);四川省自然科学基金项目(2022NSFSC1764)。

摘　　要：为建立鱼味香精的制作工艺,文章以海鱼为原料,在分析了还原糖比例、硫胺素添加量、反应温度、反应时间对鱼味香精感官评分影响的基础上,采用响应面法优化了鱼味香精的制作工艺,并对所得鱼味香精的挥发性风味物质进行了分析。结果表明,当葡萄糖与木糖的比例为4.166∶1(质量比),硫胺素添加量为鱼肉质量的1.025%,反应温度为111℃,反应时间为19.3 min时,制得的鱼味香精的感官评分最高。验证实验表明,实测感官评分与预测值相对误差为3.01%,该最优工艺具有较好的可靠性;从鱼味香精中共鉴定出40种风味化合物,其中酯类2种、醛类16种、呋喃类4种。To establish the processing technology of fish-flavor essence,taking marine fish as the raw material,based on the analysis of effects of ratio of reducing sugar,thiamine addition amount,reaction temperature and reaction time on the sensory score of fish-flavor essence,the response surface method is adopted to optimize the processing technology of fish-flavor essence,and the volatile flavor substances of obtained fish flavor essence is analyzed.The results indicate that when the ratio of glucose to xylose is 4.166∶1(mass ratio),the addition amount of thiamine is 1.025%of the fish mass,the reaction temperature is 111℃and the reaction time is 19.3 min,the sensory score of the prepared fish-flavor essence is the highest.The validation experiment results show that the relative error between the measured sensory score and the predicted value is 3.01%,indicating that the optimal process has good reliability.A total of 40 flavor compounds are identified in the fish-flavor essence,among which,there are 2 esters,16 aldehydes and 4 furans.

关 键 词：酶解工艺 美拉德反应 鱼味香精 风味分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程]