牛肉香精制备工艺的研究

Study on the Preparation of Beef Flavor

以牛肉为原料,通过Maillard反应制备肉味香精。研究了初始pH、蛋白酶添加量、温度及水解时间对制备牛肉水解蛋白(HAP)的影响。获得的最佳水解工艺条件为pH7.0、加酶量0.7%、反应温度65℃、反应时间3 h。以此水解液作为Maillard反应的底物,应用风味分析法研究了pH、HAP添加量、反应时间、温度以及对Maillard反应制备食用香精的影响,获得的最优条件为:pH7.0、HAP添加量60%、时间115 min、温度105℃。在优化条件下得到的牛肉香精,肉香浓郁,烤肉味特征香气明显,留香时间久。

Beef protein was hydrolyzed by proteolysis enzyme,and then the hydrolysate was used to prepare Meat flavor by means of Maillard reaction.The hydrolysis and Maillard reaction conditions were optimized by orthogonal test.The optimum initial pH value,enzyme dose,temperature and reaction time for hydrolysis were 7.0,0.7 %,65 ℃ and 3 h,Under optimized conditions for Maillard reaction（pH 7.0,beef protein hydrolysate amount 60 %,reaction 115 min,and 105 ℃）,the product obtained had rich and lasting beef flavor.