天津科技大学学报
天津科技大學學報
천진과기대학학보
Journal of Tianjing University of Science & Technology
2015年
5期
26-31
,共6页
中性蛋白酶%中性脂肪酶%干腌火腿%风味基料%发酵%酶解
中性蛋白酶%中性脂肪酶%榦醃火腿%風味基料%髮酵%酶解
중성단백매%중성지방매%간업화퇴%풍미기료%발효%매해
neutral protease%neutral lipase%dry-cured ham%flavor base%fermentation%enzymolysis
采用酶解和发酵相结合的方法制备干腌火腿风味基料，在单因素实验基础上采用响应面分析对其酶解条件进行了优化，得到适宜的酶解条件为：蛋白酶添加量1%，脂肪酶添加量0.75%，酶解时间2.5,h，酶解温度45,℃；经过验证实验得到的综合评分为17.99，感官评分41.8，氨基态氮含量为2.25%，游离脂肪酸含量为1.99%．后酶解液使用植物乳杆菌和酿酒酵母在一定条件下发酵，经过氧化制得了风味评分较高的干腌火腿风味基料．
採用酶解和髮酵相結閤的方法製備榦醃火腿風味基料，在單因素實驗基礎上採用響應麵分析對其酶解條件進行瞭優化，得到適宜的酶解條件為：蛋白酶添加量1%，脂肪酶添加量0.75%，酶解時間2.5,h，酶解溫度45,℃；經過驗證實驗得到的綜閤評分為17.99，感官評分41.8，氨基態氮含量為2.25%，遊離脂肪痠含量為1.99%．後酶解液使用植物乳桿菌和釀酒酵母在一定條件下髮酵，經過氧化製得瞭風味評分較高的榦醃火腿風味基料．
채용매해화발효상결합적방법제비간업화퇴풍미기료，재단인소실험기출상채용향응면분석대기매해조건진행료우화，득도괄의적매해조건위：단백매첨가량1%，지방매첨가량0.75%，매해시간2.5,h，매해온도45,℃；경과험증실험득도적종합평분위17.99，감관평분41.8，안기태담함량위2.25%，유리지방산함량위1.99%．후매해액사용식물유간균화양주효모재일정조건하발효，경과양화제득료풍미평분교고적간업화퇴풍미기료．
Enzymolysis and fermentation were used to prepare the dry-cured ham flavor base. Single factor experiments were used to get the best conditions of each factor. Then the process was optimized through Response Surface Experiment and the best enzymolysis conditions were obtained with 1%protease and 0.75%lipase,at 45,℃ temperature. The colligation score of the verification test,was 17.99,sensory score 41.8,amino nitrogen content 2.25%,and free fatty acid 1.99%. The product was fermented by Lactobacillus plantarum and Saccharomyces cerevisiae in proper conditions,and then an ideal flavor base of dry-cured ham was got through oxidation.
