组合酶制备老鹅调味料的优化  

Preparation of Old Goose Seasoning by Optimized Combined Enzymes

作　　者：邓雪薇 崔姗姗 罗欣 王海 马萍 DENG Xuewei;CUI Shanshan;LUO Xin;WANG Hai;MA Ping(Guizhou Testing Technology Research and Application Center,Guiyang 550002,China;Guizhou Institute of Analysis and Testing,Guiyang 550002,China)

机构地区：[1]贵州省检测技术研究应用中心,贵州贵阳550002 [2]贵州省分析测试研究院,贵州贵阳550002

出　　处：《食品科技》2024年第5期282-288,共7页Food Science and Technology

基　　金：贵阳市科技计划项目(筑科合同[2023]6-3号);贵州科学院博士科研启动项目(黔科院R字[2022]03号);贵州科学院青年基金项目(黔科院J字[2021]44号)。

摘　　要：肉类香精备受人们喜爱,但因其特征性肉风味不足导致发展受到限制。选择鹅骨和鹅肉为原料,以水解度(Degree of hydrolysis,DH)和三氯乙酸可溶性氮含量(Trichloroacetic acid soluble nitrogen content,TCA-SN)指数为参考标准,对风味蛋白酶、碱性蛋白酶和中性蛋白酶进行筛选。然后对最优的风味蛋白酶进行单因素试验和及正交试验,通过单酶酶解和复合酶解找到最优酶解条件。对酶解液进行美拉德热反应,通过感官评定得到具有高品质的老鹅调味料。结果表明:以DH和TCA-SN指数为指标,筛选得到风味蛋白酶与碱性蛋白酶的复合能力最好;风味蛋白酶水解鹅骨肉混合物的最优条件为酶解温度55 ℃、pH8.0、酶底比 4.0%、酶解时间4 h。通过感官评定,筛选出调味料风味最优条件为美拉德反应温度120 ℃、反应时间20 min,动物水解蛋白添加量5 g、葡萄糖4 g、木糖1 g、维生素B_(1) 0.75 g、食盐0.5 g、五香粉0.025 g、生姜粉0.1 g。酶解技术加上热反应制备的老鹅调味料具有优良的品质与风味,该结果为实现鹅肉加工副产物的综合利用提供参考。Meat flavorings are highly favored,but their development is limited due to the lack of characteristic meat flavor.Selecting goose bones and meat as raw materials,employed degree of hydrolysis (DH) and trichloroacetic acid soluble nitrogen content (TCA-SN) indices as reference standards to screen for flavor protease,alkaline protease,and neutral protease.Then,single factor and orthogonal experiments were conducted on the optimal flavor protease,and the optimal enzymatic hydrolysis conditions were found through single enzyme hydrolysis and composite enzyme hydrolysis.Sensory evaluation was conducted on the enzymatic hydrolysate after Maillard heat reaction to obtain high-quality seasoning for old geese.The results showed that based on DH and TCA-SN indices,the combination of flavor protease and alkaline protease yielded the best results.The optimal conditions for the hydrolysis of goose bone and meat mixture with flavor protease were as follows:hydrolysis temperature of 55 ℃,pH 8.0,enzyme/substrate ratio of 4.0%,and hydrolysis time of 4 hours;The optimal conditions for the flavor of the seasoning were selected through sensory evaluation as follows:Maillard reaction temperature of 120 ℃,reaction time of 20 minutes,addition of 5 g hydrolyzed animal protein,4 g glucose,1 g xylose,0.75 g vitamin B_1,0.5 g salt,0.025 g five spice powder,and 0.1 g ginger powder.The seasoning for old goose prepared with enzymatic hydrolysis and thermal reaction technology exhibited high quality and flavor,providing a reference for the comprehensive utilization of by-products in goose meat processing.

关 键 词：鹅骨肉 酶解 美拉德反应 鹅肉调味料 

分 类 号：TS202.3[轻工技术与工程—食品科学]