美拉德反应制备牛肉提取物的工艺研究

Study on the process of Maillard reaction in producing beef extract

对利用美拉德反应制备牛肉提取物的工艺进行了研究。牛肉提取物是以新鲜牛肉为原料通过生物酶解或熬煮提取,浓缩后加入其他调味原料精制而成。富含氨基酸、肽类、多糖等营养成分。本研究将牛肉提取物和美拉德反应相结合,利用美拉德反应生香原理制备了牛肉提取物。根据正交试验和感官评定方法确定了牛肉提取物美拉德反应的最佳条件为:维生素B10.4%,L-半胱氨酸1.2%,牛脂5%,葡萄糖4%,反应温度115℃,反应时间60分钟。根据最佳美拉德反应条件制作了牛肉提取物产品。该产品香气口感浓郁,真实自然,具有以下特点:1、肉味醇厚,肉香浓郁;2、产生后味和厚味;3、赋香效果;4、便于突出食品的风味特性。可广泛应用于肉制品、方便面、调味品、冷冻调理食品、休闲食品等领域,可为此类产品的开发研究提供参考。

Process for producing beef extract by Maillard reaction were studied.Beef extract was made from fresh beef as raw material through biological enzyme solution or boiling extraction,concentration of raw materials and add other seasoning.It was rich in amino acids,peptides,polysaccharides and other nutrients.In this study,beef extract and Maillard reaction were combined,and beef extract was prepared by Maillard reaction flavor principle.According to the orthogonal experiment method and sensory evaluation,the optimum conditions of Maillard reaction in producing beef extract were determined： vitamin B10.4%,L-cysteine1.2%,beef tallow 5%,glucose 4%,reaction temperature 115℃,reaction time 60minutes.According to the best Maillard reaction conditions produced beef extract.The product was full-bodied,natural.And it had the following characteristics： 1.mellow flavor of meat,2.the after taste and delicious,3.aromatizing effect,4.highlight the flavor characteristics of food.It can be widely used in meat products,instant noodles,condiments,frozen food,leisure food and other fields,which can provide reference for the research and development of such products.