胰蛋白酶对腊肉风味形成的影响研究

对将胰蛋白酶以不同的添加量(0.0015%、0.003%、0.005%)添加到腊肉的生产工艺进行了研究。结果表明,添加胰蛋白酶能促进腊肉中蛋白质的降解,提高腊肉中游离氨基酸及挥发性风味物质的含量,对腊肉的风味形成有一定的促进作用。

The effects of trypsin at different dosage （0.0015%, 0.003%, 0.005%） on proteolysis of Chinese-bacon and flavor formation were studied.The results indicated that, trypsin can accelerate the proteolysis and the flavor formation of Chinese-bacon, and increase the content of free amino acids and volatile flavor components in Chinese-bacon.