摘要
本文研究以碎鱼肉下脚料为主要原料,采用复配蛋白酶制备氨基酸丰富的鱼肉蛋白酶解液,再通过添加葡萄糖和酵母抽提物进行美拉德反应产生肉香味,采用正交试验设计和感官评价方法确定出最佳酶解方案和最佳美拉德反应方案,即蛋白酶添加量为1%(m/m),其中风味蛋白酶(F酶)和中性蛋白酶(N酶)的添加比例为2∶1,酶解液初始pH为7.0,酶解温度为50℃;葡萄糖的添加量为1%,酵母抽提物的添加量为10%,美拉德反应温度为105℃,反应时间为20min。由最佳酶解工艺和最佳美拉德反应工艺制得的营养风味液,酶解得丰富的氨基酸类同时又通过美拉德反应赋予其浓郁的肉香,且保留了一部分原鱼类的腥鲜味,整体香气协调持久。
In this paper,sliced fish meat as main raw materials,the preparation of amino acid protease blends with rich fish protease solution liquid,through adding glucose and yeast extraction to produces meat fragrance by Maillard reaction. Using the orthogonal experimental design and sensory evaluation method to determine the best enzyme method and the best maillard reaction method: protease add content was 1%( m / m),including enzymatic( F enzyme) and neutral protease( N enzyme) for 2 ∶ 1,initial pH 7. 0 liquid,temperature for 50 ℃; Glucose to add content is 1%,yeast extraction) content to add content is 10%,and the Maillard reaction temperature 105 ℃,reaction time of 20min. The optimum process of the flavor nutrition liquid has strong meat aroma and fishy smell,meanwhile has rich amino acids. The whole flavor is in harmony.
出处
《中国食品添加剂》
CAS
北大核心
2013年第S1期62-66,共5页
China Food Additives
关键词
碎鱼肉
复配酶解
美拉德反应
腥鲜
肉香
sliced fish
formulation enzymolysis
maliard reaction
fishy smell
meat flavoring
