天然牛肉调味品制备及其呈味氨基酸变化研究

Preparation of natural beef condiment and changes of flavor amino acid

以牛肉为原料,通过酶解及美拉德反应,制备天然牛肉调味品。以氨基态氮含量为指标,通过正交优化风味蛋白酶酶解工艺,确定适宜的酶解温度为52℃,初始p H5.5,料液比1:3.5,酶解时间5.5 h,加酶量为4000 U/g。正交优化后酶解液中氨基态氮含量为0.57 g/100mL,呈味氨基酸含量为3.91 g/100 m L,美拉德反应后呈味氨基酸含量变为1.88 g/100 mL,对美拉德反应贡献相对较大的氨基酸有Asp、Ser、Arg。调味物质中共检出香味物质32种,这些香味物质和呈味氨基酸协同,形成了特有的牛肉口感和香气。

Natural beef flavoring was prepared in experiment which using beef as raw material by enzymatic hydrolysis and Maillard reaction. Determining enzymatic hydrolysis temperature 52 ℃, initial pH5.5, solidliquid ratio 1：3.5, reaction time 5.5 h, enzyme dosage 4000 U/g by optimizing flavor protease enzymatic hydrolysis process, amino nitrogen content as an index. Amino nitrogen content was 0.57 g/100 mL and flavor amino acid content was 3.91 g/100 mL in hydrolyzate after orthogonal optimization, flavor amino acid content was 1.88 g/100 mL after participation in the Maillard reaction. Asp, Ser, Arg had the larger contribution to Maillard reaction relatively. It detected 32 species of scent substances totally in condiment, which collaborated with flavor amino acid, forming unique beef taste and aroma.