羊肉风味基料的制备及其风味成分分析

Processing Technology and Analysis of the Volatile Compounds of Mutton Flavor Base Material

实验制备出一种羊肉风味基料。采用二次加酶法酶解混合蛋白,水解度(DH)38.67%,羊脂肪氧化反应时间50min,温度115℃,搅拌速度250r/min。美拉德反应:温度105℃,时间50min,pH 6.0,混合蛋白酶解液40mL,羊脂肪氧化物5%,半胱氨酸1.5g,硫胺素0.4g,甘氨酸0.8g,丙氨酸0.8g,精氨酸0.6g,天冬氨酸2g,脯氨酸1g,谷氨酸2g,葡萄糖3g。羊肉风味基料挥发性成分共检测出68种物质,其中醇类12种(31.25%)、酮类8种(3.33%)、醛类14种(17.15%)、酯类6种(13.51%)、烃类21种(13.92%)、杂环类6种(12.42%)、醚类1种(0.25%),酸类未检出。

A kind of mutton flavor base material is prepared by the experiment. Hydrolyzing mixed protein through twice enzymolysis, and the degree of hydrolysis is 38. 67%, mutton fat oxidation reaction time is 50 min, temperature is 115℃, stirring speed is 250 r/min. Maillard reaction. temperature of 105℃, time of 50 min, pH of 6.0, mixed protein hydrolysate of 40 mL, mutton fat oxide of 5%, cysteine of 1.5 g, thiamin of 0.4 g, glycine of 0.8 g, alanine of 0.8 g, arginine of 0.6 g, aspartic acid of 2 g, proline of 1 g, glutamic acid of 2 g and glucose of 3 g. 68 kinds of flavor substances are detected from mutton flavor based material, including 12 alcohols （31. 25%）, 8 ketones （3. 33M）, 14 aldehydes （17. 15%）, 6 lipids （13. 51%）, 21 hydrocarbons （13. 92%）, 6 heterocycles （12.42%）, 1ether （0.25%）, acid is not detected.