酶解工艺对炖煮风味鸡肉香精特征香味的影响

Effects of Enzymatic Hydrolysis on the Taste Characteristic of Boiled Chicken Flavor

以鸡胸肉为原料,以鸡肉酶解物水解度、固形物含量和热反应鸡肉香精感官评价为综合考察指标,考察不同酶解条件对炖煮风味热反应鸡肉香精呈味的影响。通过试验用酶筛选、单因素试验和正交试验,确定最优的酶解条件。结果表明:复合蛋白酶和胰蛋白酶双酶同步酶解时呈味效果最好,两者添加量均为1 500 U/g蛋白质。酶解条件为肉水比为1∶1(g/mL),pH 6.5,温度55℃,酶解4 h。以此酶解物制备的热反应鸡肉香精炖煮鸡汤风味明显,醇厚感和持续性好。

The objective of this experiment was to investigate the effects of enzymolysis conditions on the taste characteristic of thermal reaction boiled chicken flavors. Chicken breast was used as a raw material,solid content and degree of hydrolysis of chicken hydrolysate were determined. The optimal conditions of enzymatic hydrolysis chicken protein was obtained by enzyme screening,single factor and orthogonal experiment. The results showed that the optimum conditions as follows:Protamex(FH-G-NA-XII)and trypsin(YDB-CF)were employed as the hydrolysis enzymes. The amount of FH-G-NA-XII and YDB-CF were 1 500 U/g protein respectively. The mass ratio of chicken to water was 1 ∶ 1(g/mL),initial pH was 6.5,temperature was 55 ℃,and hydrolysis time was 4 h. At this condition,the thermal reaction products had a best taste,especially in the respect of mouthfulness,continuity and boiled chicken flavor.