水解猪肉蛋白制备食用香精的工艺研究

Use of Maillard Reaction for the Preparation of Food Flavor from Hydrolyzed Pork Protein

以猪肉为原料,通过Maillard反应制备肉味香精。研究了初始pH值、温度、蛋白酶的添加量及水解时间对制备动物水解蛋白(HAP)的影响。获得的最佳水解工艺条件为:pH7.5,温度60℃,加酶0.9%,水解3h,在此条件下,蛋白水解度达到11.56%。以此水解液作为Maillard反应的底物,应用感官分析法研究了pH值、反应时间、温度以及HAP添加量对Maillard反应制备食用香精的影响,获得的最优工艺条件为:pH8.5,HAP添加量60%,温度120℃,反应40min。在此条件下,反应液产生了香气较强而且协调的肉香味。

Pork protein was hydrolyzed by animal proteolysis enzyme, and then the hydrolysate was used to prepare food flavor by means of MalUard reaction. The hydrolysis and Maillard reaction conditions were optimized by orthogonal test with degree of hydrolysis and sensory evaluation score as the indicators, respectively. The optimum initial pH value, temperature, enzyme dose, and duration for hydrolysis were 7.5, 60 ℃, 0.9%, and 3 h, and under these conditions, the degree of hydrolysis was 11.56%. Under optimized conditions for Maillard reaction （pH 8.5, pork protein hydrolysate amount 60%, 120 ℃, and reaction 40 min）, the product obtained had the highest sensory evaluation score, and it was of full-bodied and harmonious meat flavor.