摘要
以分割中的碎肉为主要原料,通过响应面法分析并优化重组复合肉干的加工工艺,并采用HS-SMPE和GC-MS对重组复合肉干中的主要挥发性风味物质进行分析。结果表明:重组复合肉干的最佳工艺参数为糖盐添加比例1.5%∶1%,香辛料添加量1.9%,大豆分离蛋白添加量3.1%,烘焙温度90℃。通过顶空固相微萃取与气质联用技术在最佳工艺制备的重组复合肉干中检测出烃类、醇类、醛类、脂类、杂环类化合物等53种挥发性风味物质。
In this study,minced meat is taken as raw material,the optimal processing of recombinant composite jerky is investigated through response surface analysis,and the volatile compounds in jerky are determined through solid-phase micro extraction and gas chromatography-mass spectrometry.The results show that the optimal process parameters are as follows：the proportion of sugar and salt of 1 .5%∶1%,spices of 1 .9%,soybean protein of 3 .1%,baking temperature of 90 ℃.There are 53 kinds of volatile compounds in the jerky,including hydrocarbons,alcohols,aldehydes,esters, heterocyclic compounds and so on.
出处
《中国调味品》
CAS
北大核心
2015年第10期23-29,共7页
China Condiment
关键词
重组复合肉干
碎肉
响应面
HS-SPME
recombinant composite jerky
minced meat
response surface
HS-SPME
