肉味膏状香精的加工工艺优化
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- 英文论文题名：Optimization of meat paste flavour Processing
- 论文作者：李静 ; 范红梅 ; 汪建明 ; 李秉业
- 英文论文作者：Li Jing ; Fan Hongmei ; Wang Jianming ; LiBingye ; College of Food Engineering and Biotechnology ; Tianjin University of Science &Technology ; Shandong Tianbo Food Ingredients Co. ; Ltd
- 年：2016
- 作者机构：天津科技大学食品工程与生物技术学院;山东天博食品配料有限公司;
- 论文关键词：膏状香精 ; 肉香基 ; 工艺优化
- 英文论文关键词：paste flavour ; meat-base ; process optimization
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TS264.3
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：5
- 文件大小：265k
- 原文格式：O
- 会议级别：全国
摘要
本课题以天然的猪肉酶解液为主要原料,通过酶解与关拉德反应制备一种肉味膏状香精,确定制备膏状肉味香精的最佳工艺,并对其稳定性进行检测。以不同反应物配比、反应温度和反应时间对香精感官评价的影响为指标,通过单因素实验和正交实验得到肉香基的最佳物料配比为葡萄糖2.5%,蛋氨酸1.5%,L-半胱氨酸盐酸盐水合物1.0%;最佳工艺条件为反应时间90min,反应温度103℃。放置一周后没有发现明显分层现象和浮油出现,离心后香气也无明显变化,香精稳定性较好。
This subject mainly studied the preparation of a meat paste flavour through Maillard reaction with quality of natural pork enzymatic hydrolyzate as raw materials,and tested its' stability.With different ratio of reactants,reaction temperature and reaction time on the essence of the influence of sensory evaluation as an index,the orthogonal experiments and single factor experiments indicated the best materials ratios of the meat-base is glucose 2.5%,methionine 1.5%,L-homocysteine hydrochloride hydrate 1.0%,the best reaction time is 90 min and the best reaction temperature is 103℃.A week later,we found no obvious stratification and oil slick.After centrifugation,the fragrance is also no obvious change,these indicate paste flavour has a preferable stability.
This subject mainly studied the preparation of a meat paste flavour through Maillard reaction with quality of natural pork enzymatic hydrolyzate as raw materials,and tested its' stability.With different ratio of reactants,reaction temperature and reaction time on the essence of the influence of sensory evaluation as an index,the orthogonal experiments and single factor experiments indicated the best materials ratios of the meat-base is glucose 2.5%,methionine 1.5%,L-homocysteine hydrochloride hydrate 1.0%,the best reaction time is 90 min and the best reaction temperature is 103℃.A week later,we found no obvious stratification and oil slick.After centrifugation,the fragrance is also no obvious change,these indicate paste flavour has a preferable stability.
引文
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[9]Jun Wang,Yong-Sen Xiong,Yong Yu.Microwave drying characteristics of potato and the effect to different microwave Powers on the dried quality of Potato[J].Europe food research and technology,2004,219(5):500-506.
[2]中国肉类协会.加快肉类食品国有企业的改革步伐[J].肉类工业,1999(增刊):3-5
[3]孙宝国.肉味香精的制备[J].北京轻工业学院学报,1998(3):1-5.
[4]RISKEY D.R..Use the abuses of categeory scales in sensory measuremen.t Journal of Sensory Studies,1986,(2):155-174.
[5]陈能飞,丁霄霖.酶法水解猪血红蛋白制备肉味香精的研究[J].中国调味品,2006(3):35-38.
[6]上海市酿造科学研究所.发酵调味品生产技术[M].北京:中国轻工业出版社,1998:429-508.
[7]太田静行.食品调味论[M].北京:中国商业出版社,1989:41-61,357-414.
[8]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996:342-378.
[9]Jun Wang,Yong-Sen Xiong,Yong Yu.Microwave drying characteristics of potato and the effect to different microwave Powers on the dried quality of Potato[J].Europe food research and technology,2004,219(5):500-506.