大豆蛋白酶解物制备鸡肉风味基料

Preparation of Chicken Flavor Base by Soy Protein Hydrolysate

以大豆分离蛋白酶解物及鸡肉酶解物为反应基底,通过热反应制备鸡肉风味基料。以感官品质为评价指标,通过进行单因素试验和正交试验研究大豆分离蛋白酶解物对风味基料品质的影响。使用模糊数学感官评价的方法,确定最佳工艺条件为:胃蛋白酶水解、水解度7.5%±0.1%、酶解液添加量10 mL、半胱氨酸添加量0.12%,单因素试验结果为葡萄糖5.0%、甘氨酸1.2%、亮氨酸0.8%、精氨酸0.6%、硫胺素(VB1)0.04%、半胱氨酸0.06%、牛磺酸0.6%,热反应得到的鸡肉风味基料具有良好品质,为利用植物蛋白酶解液制备风味基料提供借鉴。

The chicken flavoring base was prepared by thermal reaction using soybean protein isolate enzymatic hydrolysate and chicken enzymatic hydrolysate as a reaction substrate.The sensory quality was used as the evaluation index.The effects of soy protein hydrolysate on the quality of flavor base were studied by single factor test and orthogonal test.The method of fuzzy mathematical sensory evaluation was used.The optimal process condition was that pepsin hydrolysis,hydrolysis degree 7.5%±0.1%,enzymatic solution addition amount 10 mL,cysteine addition amount 0.12%;the single factor test results showed that glucose of 5.0%,glycine of 1.2%,leucine of 0.8%,arginine of 0.6%,thiamine(VB1)of 0.04%,cysteine of 0.06%,and taurine of 0.6%.The chicken flavoring base had good quality and provided a reference for the preparation of flavor base by using plant protease solution.