小分子复合鲜多肽调味料制备及工艺优化

Preparation and Process Optimization of Polypeptide Seasoner

以鸡肉、牛肉、蘑菇、虾皮、面筋干为原料,对其进行定向复合酶解处理、热处理反应、微胶囊包埋和冷冻干燥技术得到鲜多肽调味料,为使其获得最佳产品品质,通过重点研究热处理反应制备鲜多肽调味料的工艺,以感官评定和特征理化指标为检测方法,对鲜多肽调味料主要工艺参数进行优化。结果表明:热处理反应的最佳条件为反应温度110℃、反应时间20 min、底物(葡萄糖1%、木糖1%、甘氨酸1%)。再经过微胶囊包埋和冷冻干燥后得到的鲜多肽调味料中寡肽含量居多,口感鲜而不腻、浓郁醇厚,鲜甜适中,肉香饱满,回味好。

In this study,chicken,beef,mushrooms,dried small shrimps and dry gluten were selected as raw material to prepare the polypeptide seasoner.The process also included directional compound enzymatic hydrolysis,Maillard reaction,microencapsulation and freeze drying to get polypeptide seasoner.In order to obtain the optimal product quality,the optimum parameters of seasoner were determined on sensory evaluation and characteristic physical and chemical index test methods to study the processing technology of polypeptide seasoner.According to the results of sensory evaluation and physic-chemical characteristic,the best research on the best condition of Millard reaction was glucose 1%,xylose 1%,glycine 1%,reaction temperature of 110℃,and reaction time of 20 min.The polypeptide seasoner produced by this process contained more oligopeptides,and the palate of this produced was fresh but not greasy,rich and full-bodied,with moderate sweetness,rich meat and goodaftertaste.