模块化制备非肉源烤肉香精的研究

Study on the Production of Roasted Meat Flavor with Non-meat Raw Materials by Modularization

为降低主观误差且更加高效地制备非肉源烤肉味的肉味香精,该实验根据原料的性质和用量,把Maillard反应原料分成大宗原料、氨基酸和还原糖以及香辛料3大类,选择酵母抽提物为主要原料,然后采用模块化研究方法进行正交试验优化来制备非肉源的烤肉味香精。结果显示,制备非肉源烤肉味香精的最佳方案为酵母抽提物25.0g,酱油6.00g,酱油粉3.00g,色拉油10.0g,反应温度120℃,维生素B10.80g,L-半胱氨酸盐酸盐1.80g,DL-蛋氨酸0.20g,甘氨酸1.00g,L-谷氨酸0.30g,L-精氨酸0.80g,L-赖氨酸盐酸盐0.30g,葡萄糖2.00g,黑胡椒粉0.40g,百里香粉0.040g,蒜粉1.20g,孜然粉0.040g;所得肉味香精产品肉香纯正、烤肉味浓郁,整体香味协调丰满。

In order to reduce subjective error and prepare meat flavor essence with non-meat source more efficiently,according to the property and dosage of the raw material,the raw materials of Maillard reaction are divided into three categories:bulk raw materials,amino acid and reducing sugar,and spices.When the yeast extract is selected as the main raw material,the roasted meat flavor is prepared with other non-meat raw materials by the orthogonal experiment coupled with the modular research method.The results show that the best formula of the roasted meat flavor is as follows:25.0 g yeast extract,6.00 g soy sauce,3.00 g soy sauce powder,10.0 g salad oil,reaction temperature of 120℃,0.80 g vitamin B 1,1.80 g L-cysteine monohydrochlaride,0.20 g DL-methionine,1.00 g glycine,0.30 g L-glutamic acid,0.80 g L-arginine,0.30 g L-lysine hydrochloride,2.00 g glucose,0.40 g black pepper powder,0.040 g thyme powder,1.20 g garlic powder,0.040 g cumin powder.The product has pure meat flavor and strong roasted meat flavor.The overall flavor is harmonious and rich.