高蛋白浓缩牦牛骨汤煮制工艺及风味分析

Preparation method and taste analysis of enriched Yak bone soup with high protein

以牦牛骨为原料,采用Central Composite设计,通过测定浓缩骨汤中蛋白质含量,得出高蛋白浓缩牦牛骨汤最佳煮制工艺条件为:骨块径3cm、料液比3∶20、煮制时间4h,在此条件下煮制的牛骨汤,蛋白质含量较高,具有牛骨汤特有风味。通过GC/MS检测,高蛋白浓缩牦牛骨汤挥发性物质丰富,共74种,其特征香气主要来自醛类、酯类、醇类、酮类以及杂环类化合物,其中2,4-己二烯醛、反-2-庚烯醛、反式-2,4-癸二烯醛、反式-2-十二烯醛、反-2-己烯醛、苯并噻唑、4-丙烯基-2-甲氧基苯酚等物质都对高蛋白浓缩骨牛骨汤特征风味有贡献。高蛋白浓缩骨牛骨汤除了含有许多鲜牛骨所含有的特征性物质外,还产生了2,5-二甲基吡嗪、2,3-二甲基吡嗪、β-倍半水芹烯、2,3-辛二酮、1-辛烯-3-醇等形成骨汤风味的特色挥发性化合物。

Yak bone was raw material in this study,studied influence of optimization of concentrated bone soup of collagen protein content by Central composite design. It was concluded that the maximum response value corresponding to the optimal conditions which the bone block size was 3cm,liquid ratio was 3：20,and boiling time was 4h. Under the condition,the bone soup decocted best,volatile substances were found in bone soup rich in volatile components of 74 kinds by GC/MS testing. The characteristic aroma was from aldehydes, esters,alcohols, ketones and heterocyclic compounds, including 2,4-sorbaldehyde, heptyl-2-hepenal, heptyl- 2;4-decadiena;hepty2-ddecena-hepty-2-hexena-benzthiaze4-prpeny-2-meth^xyphen and so on which had contributed to concentrated bone soup characteristic flavour. In addition,contained many fresh bone that contains the characteristic substances,also produced a lot of material what the fresh bone did not contain. And it also produced 2,5 -dimethylpyrazine, 2,3 -dimethylpyrazine,13 -sesquiphellandrene, 2,3 - Octanedione, 1-octene-3-alcohol and so on,