摘要
采用Protamex和Flavourzyme酶组合水解金华火腿制备提取物,尽可能提取金华火腿中的风味前体物质。利用单因素和响应面分析法优化了双酶组合的作用条件,实验结果表明较佳的工艺条件为:料水比1:7,反应温度5 0℃,初始pH7 5 ,同时加入两种酶,两酶的添加量分别为:Protamex 1 6 %,Flavourzyme 5 0 %,作用时间为110min。此时,总氮回收率为86. 9%,蛋白质水解度DH为2 4 .1%,滋味评分5 0 ,气味评分4 9,与响应面分析得到的回归方程中的理论值基本一致。产品风味较佳,富含游离氨基酸。
The enzyme combination of Protamex and Flavourzyme were employed to hydrolyze Jinhua ham and extract its flavor precursor as thoroughly as possible.Operation conditions of enzyme combinations were optimized by single factor experiment and respect response analysis. Experimental results indicated that the optimum conditions were the ratio of sample to water 1:7, reaction temperature 50 ℃, initial pH 7.5, the dose of Protamex 1.6% and Flavourzyme 5.0% , adding two enzymes simultaneously and then incubating for 110 minutes. Under such experimental conditions, the Total Nitrogen Recovery (TNR) was 86.9%, Degree of Hydrolysis (DH) was 24.1%, taste grade 50 and aroma grade 49, respectively. The results were agreed well with the theoretic values from regression equation in respect response analysis. The resulting products riched in free amino acids and had enjoyable flavor.
出处
《食品与机械》
CSCD
北大核心
2005年第2期1-5,共5页
Food and Machinery
关键词
酶法提取
金华火腿
风味前体物质
响应面分析
Enzymatic extraction
Jinhua ham
Flavor precursor
Surface response analysis
