中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
6期
88-93
,共6页
酸水解植物蛋白%Maillard 反应%烤牛肉香基
痠水解植物蛋白%Maillard 反應%烤牛肉香基
산수해식물단백%Maillard 반응%고우육향기
hydrolyzed vegetable protein (HVP)%Maillard reaction%roast beef flavor
研究影响酸水解植物蛋白热反应制备烤牛肉香基的因素,同时考察不同反应条件对酸水解植物蛋白热反应制备烤牛肉香基的影响。在单因素初步试验的基础上,以烤牛肉香基的感官评分值为考察指标,通过单因素试验、正交试验及方差分析,考察各加工条件对酸水解植物蛋白热反应制备烤牛肉香基的影响,并采用顶空固相微萃取和气相色谱-质谱联用技术对最优条件下反应产物的挥发性物质进行检测分析。结果表明：添加酸水解植物蛋白126 g、I+G 2.5 g、L-谷氨酸1.0 g、L-半胱氨酸盐酸盐5.0 g、L-脯氨酸1.0 g、甘氨酸5.0 g、盐酸硫胺2.5 g、葵花子油4.0 g、还原糖0.075 mol,热反应条件为反应温度115℃、反应时间90 min、反应 pH 值7.5时制备的烤牛肉香基风味浓厚、圆润、真实、持久,香气评分值可达到95.86。对挥发性物质分析表明,最优条件下制备的烤牛肉香基中主要香气成分为吡嗪类、酮类、酯类、醇类、醛类化合物和一些杂环化合物。产物中含有的吡嗪类、酮类、醇类、醛类等化合物是重要的烤香和肉香味关键贡献性成分,烤牛肉香味特征明显。
研究影響痠水解植物蛋白熱反應製備烤牛肉香基的因素,同時攷察不同反應條件對痠水解植物蛋白熱反應製備烤牛肉香基的影響。在單因素初步試驗的基礎上,以烤牛肉香基的感官評分值為攷察指標,通過單因素試驗、正交試驗及方差分析,攷察各加工條件對痠水解植物蛋白熱反應製備烤牛肉香基的影響,併採用頂空固相微萃取和氣相色譜-質譜聯用技術對最優條件下反應產物的揮髮性物質進行檢測分析。結果錶明：添加痠水解植物蛋白126 g、I+G 2.5 g、L-穀氨痠1.0 g、L-半胱氨痠鹽痠鹽5.0 g、L-脯氨痠1.0 g、甘氨痠5.0 g、鹽痠硫胺2.5 g、葵花子油4.0 g、還原糖0.075 mol,熱反應條件為反應溫度115℃、反應時間90 min、反應 pH 值7.5時製備的烤牛肉香基風味濃厚、圓潤、真實、持久,香氣評分值可達到95.86。對揮髮性物質分析錶明,最優條件下製備的烤牛肉香基中主要香氣成分為吡嗪類、酮類、酯類、醇類、醛類化閤物和一些雜環化閤物。產物中含有的吡嗪類、酮類、醇類、醛類等化閤物是重要的烤香和肉香味關鍵貢獻性成分,烤牛肉香味特徵明顯。
연구영향산수해식물단백열반응제비고우육향기적인소,동시고찰불동반응조건대산수해식물단백열반응제비고우육향기적영향。재단인소초보시험적기출상,이고우육향기적감관평분치위고찰지표,통과단인소시험、정교시험급방차분석,고찰각가공조건대산수해식물단백열반응제비고우육향기적영향,병채용정공고상미췌취화기상색보-질보련용기술대최우조건하반응산물적휘발성물질진행검측분석。결과표명：첨가산수해식물단백126 g、I+G 2.5 g、L-곡안산1.0 g、L-반광안산염산염5.0 g、L-포안산1.0 g、감안산5.0 g、염산류알2.5 g、규화자유4.0 g、환원당0.075 mol,열반응조건위반응온도115℃、반응시간90 min、반응 pH 치7.5시제비적고우육향기풍미농후、원윤、진실、지구,향기평분치가체도95.86。대휘발성물질분석표명,최우조건하제비적고우육향기중주요향기성분위필진류、동류、지류、순류、철류화합물화일사잡배화합물。산물중함유적필진류、동류、순류、철류등화합물시중요적고향화육향미관건공헌성성분,고우육향미특정명현。
The factors that affect the preparation of roast beef flavor of hydrolyzed vegetable protein (HVP),and the effects of various reaction conditions on roast beef flavor are investigated in the study.The effects of various reaction conditions on the roast beef flavor on the basis of single factor experiments,orthogonal experiments and variance analysis,with the index value of roast beef flavor are investigated. Use headspace solid-phase micro extraction and gas chromatograph-mass spectrometer-computer under the optimal conditions for reaction products to test and analyze the volatile substances.When the recipe is HVP 126 g,I+G 2.5 g,L-glutamic acid 1.0 g,L-cysteine hydrochloride 5.0 g,L-proline 1.0 g,glycine 5.0 g,thiamine hydrochloride 2.5 g,sunflower seed oil 4.0 g,reducing sugar 0.075 mol,and the thermal reaction condition is 1 15 ℃,90 min,pH 7.5,the roast beef flavor smells well and the aroma score reaches up to 95.86.The analysis of volatile substances shows that the optimal conditions of preparation of roast beef flavor in the main aroma components of pyrazine, esters,ketones, alcohols, aldehydes compounds and some heterocyclic compounds.The pyrazine, alcohols, aldehydes, ketones and other compounds contained in the products have important contribution to roast meat and sweet fragrance ingredient;the characteristics of roast beef flavor are obvious.
