酶法制备肉味香精及其风味调配的研究

Preparation of a meat-savor processflavoring from hydrolyze protein

主要研究用酶水解牛肉和大豆蛋白粉制成牛肉水解蛋白和大豆水解蛋白,再添加葡萄糖和半胱氨酸等辅料,利用Maillard反应制备牛肉味香精的主香体,再对其进行调香,确定能产生逼真、浓郁牛肉香味的最佳配方。

The animal protein hydrolyzed by the enzymatic hydrolysis is studied. Beef was hydrolyzed by neutral protease, Soybean powder was hydrolyzed by papain. The flavor of meat-savor use beef as main stuff append HAP, HVP, glucose and so on. The process gains the main flavor of the meat flavor by the Maillard reaction. A reaction component which developed best really and strong beef＇s meaty odor has been determined.