基于牛肉蛋白酶解液的肉味香精研究

摘要

Beef enzymatic? hydrolysate was taken as raw material. Hot reaction generated between the sugars, sulfur compound thiamine and enzymatic? hydrolysate. Three factors including sugar types, sugar quantity and thiamine quantity which influence the quality of Maillard reaction were studied through three factors and three levels orthogonal experiment. According to the orthogonal experiment, the Mail⁃lard reaction was conducted to obtain beef flavor essence. On the basis of sense evaluation of eight peo⁃ple, the data was dealt with? statistics process. The optimal pre - formula was obtained. The formula was 10g beef enzymatic? hydrolysate, 0. 4g xylose and 0. 3g thiamine. And the reaction condition of Maillard reaction was heating at 115℃ for 15 min.%以牛肉蛋白酶解液为原料，并以糖类和含硫化合物硫胺素为基础与酶解液之间发生热反应。对影响美拉德反应风味的三个因素：A．糖种类、B．糖量、C．硫胺素量，进行3因素3水平的正交试验的研究。根据正交试验方案进行美拉德反应，得到牛肉香精，以8人对肉味香精的感官评分为依据，进行数据的统计学处理后，得出最优的前体配方。配方为：10g 牛肉酶解液、0．4g 木糖，0．3g 硫胺素。美拉德反应条件为温度115℃，时间15min。