响应面法优化酶解大豆蛋白调味粉在黄豆酱中的应用配方  

Optimization of Application Formula of Enzymatically Hydrolyzed Soybean Protein Powder in Soybean Paste by Response Surface Methodology

作　　者：田丽冉 郑姣姣 李永歌 TIAN Li-ran;ZHENG Jiao-jiao;LIYong-ge(Baoding Waychein Food Technology Co.,Ltd.,Baoding 071100,China)

机构地区：[1]保定味群食品科技股份有限公司,河北保定071100

出　　处：《中国调味品》2023年第12期92-97,共6页China Condiment

摘　　要：文章研究了酶解大豆蛋白调味粉(EVP)的主要成分及其在黄豆酱中的应用效果。试验结果表明EVP的主要成分为游离氨基酸和肽类;通过建立感官评价组,采用单因素试验和响应面试验分析EVP在黄豆酱中的添加效果,得出EVP的添加量是影响黄豆酱感官品质最关键的因素;黄豆酱的最佳配方为5’-呈味核苷酸二钠(I+G)添加量0.098%、三氯蔗糖添加量0.013%、EVP添加量0.688%,在此条件下得到的黄豆酱色泽光亮,自然发酵酱香浓郁,鲜咸适口,整体风味协调,感官评分较高。In this paper,the main components of enzymatically hydrolyzed soybean protein powder(EVP)and its application effect in soybean paste are studied.The results show that the main components of EVP are free amino acids and peptides.Through the establishment of sensory evaluation group,single factor test and response surface test are used to analyze the effect of adding EVP into soybean paste.It is concluded that the addition amount of EVP is the most important factor affecting the sensory quality of soybean paste.The optimal formula of soybean paste is 0.098%disodium 5'-ribonucleotide(I+G),0.013%sucralose and 0.688%EVP,under these conditions,the obtained soybean paste has bright color,strong natural fermentation flavor,moderate saltiness and umami,harmonious overall flavor and higher sensory score.

关 键 词：酶解大豆蛋白调味粉 黄豆酱 氨基酸 肽 响应面法 感官评价 

分 类 号：TS264.24[轻工技术与工程—发酵工程]