一种富含美拉德风味肽的牛肉芝麻酱的工艺研究

Study on the Technology of Beef Tahini Rich in Maillard Flavor Peptides

以牛肉、豆瓣酱、芝麻、花生及美拉德风味肽为主要原料,枸杞、香叶、八角、辣椒等为辅料,开发一种风味层次丰富且氧化稳定性较高的牛肉芝麻酱。以感官质量作为评价指标,通过单因素试验,确定了芝麻、豆瓣酱、美拉德风味肽、复合香料、牛肉及枸杞的添加量。在此基础上,采用四因素三水平L9(34)正交试验,优化了产品的最佳配方,其结果为:豆瓣酱35%,芝麻8%,花生5.75%,复合香料3%,美拉德风味肽0.4%,牛肉10%,枸杞1.05%。当美拉德风味肽添加量为0.4%时,芝麻酱在110℃下的氧化诱导时间从8.7 h升高至14.8 h,提高了6.1 h,添加美拉德风味肽可以显著提高产品的氧化稳定性。本研究结果将为美拉德风味肽在芝麻酱的产业化开发中的应用提供技术支持。

Beef,bean paste, sesame, peanut and Maillard flavor peptides as main raw materials,Chinese wolfberry, geraniums, star anise and other spicesas auxiliarymaterials, a beef sesame paste with rich flavor levels and high oxidationstability wasdeveloped. In terms of sensory quality, the supplemental amountsof sesame, bean paste, peanut, Maillard flavor peptide, compound spices, beefand Chinese wolfberry were determined in single factor tests. On this basis,the formula was optimized in an orthogonal test of L9(34).The results were bean paste 40%, sesame 8%, peanut 5.75%, compound spices 3%,Maillard flavor peptide 0.4%, beef 10% and Chinese wolfberry 1.05%. The oxidationinduction time of the tahini at 110˚C increased from 8.7 h to 14.8 h with anincrease of 6.1 h, when the addition of Maillard flavor peptide was 0.3%. Theaddition of the Maillard flavor peptides could significantly improve theoxidation stability of beef tahini. The results will provide technical supportfor the industrialization development of Maillard flavor peptides and sesamepaste.