外源酶调控生产金华火腿风味调味料的研究

Research on producing Jinhua Ham flavor base by modulating the exogenous enzyme activity

采用中性蛋白酶和中性脂肪酶组合水解腌制猪后腿肉,制备火腿风味前体物。利用单因素和响应曲面分析法优化双酶组合的作用条件。优化的酶解工艺条件为:2.7%的中性脂肪酶,4.3%的中性蛋白酶,43.4℃水解4h。得到的酶解液中游离脂肪酸为2.5%,氨基态氮2.4%。该酶解液32℃发酵5d,所得风味料具有较好的稳定性,感官评定结果表明其风味与金华火腿具有较好的一致性。该调味料的硫代巴比妥酸值为(TBA)0.203mg/100g样品,羰基值1.26meq/kg,水分含量62.3%,pH值5.52。

The enzyme combination of neutral proteases and neutral lipase are employed to hydrolyze cured crural meat of the pig and produce flavor precursor, Operation conditions of enzyme combinations were optimized by single factor experiment and response surface methodology, Experimental results indicated that optimum conditions were the dose of neutral lipase 2,7% and neutral proteases 4.3%, hydrolysable time 4 hours at the temperature of 43,4. The hydrolysable solution in the optimum condition with free fatty acids 2.5% and amic nitrogen 2,4% were fermented at the temperature of 32 by 5 days, Ham base was steady and flavor was consistent with that of Jinhua ham, Thiobarbituric acid reactive substance number 0.203mg/100g, carbonyl compound value 1,26meq/kg, water content 62,3% and pH 5.52 of the Jinhua ham flavor base,