摘要
Kokumi味能赋予食物浓厚感、持续感和复杂感。目前关于kokumi味呈味肽与无机盐之间的增味特性方面的研究还未见报道。文章通过单因素实验与正交实验探究增味度、温度、pH对具有kokumi味的谷胱甘肽与无机盐体系的增味特性的影响,结果显示:谷胱甘肽与NaCl体系在温度为40℃、pH 7.0时的增味强度效果最佳,增味度为20;谷胱甘肽与CaCl2体系在温度为40℃、pH 6.5时的增味效果最佳,增味度为15;谷胱甘肽与KCl体系在温度为45℃、pH 7.0时的增味效果最佳,增味度为15。该研究成果能为调味品的开发提供新的开发思路和理论依据。
Kokumi taste can endows food with a sense of thickness,continuity and complexity.At present,there has been no report on the research on the taste enhancement properties between kokumi taste peptide and inorganic salt.The effects of taste enhancement degree,temperature and pH on the taste ehhancement properties of kokumi-taste glutathion and inorganic salt system are studied by single factor experiment and orthogonal experiment.The results show that glutathione and NaCl system has the best taste enhancement intensity effect at 40℃and pH 7.0,the taste enhancement degree is 20;glutathione and CaCl2 system has the best taste enhancement effect at 40℃and pH 6.5,the taste enhancement degree is 15;glutathione and KCl system has the best taste enhancement effect at 45℃and pH 7.0,the taste enhancement degree is 15.The research results can provide new ideas and theoretical basis for the development of condiments.
作者
毕继才
林泽原
张永生
刘春香
崔震昆
张令文
张浩
BI Ji-cai;LIN Ze-yuan;ZHANG Yong-sheng;LIU Chun-xiang;CUI Zhen-kun;ZHANG Ling-wen;ZHANG hao(Henan Institute of Science and Technology,Xinxiang 453003,China;Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期119-123,共5页
China Condiment
基金
河南省教育厅高等学校重点科研项目(19A550008)
河南省大宗淡水鱼技术体系(S2014-10-G02)
河南省高校科技创新团队支持计划项目(16JRTSTHN007)
河南科技学院2018年大学生创新创业训练项目(2018CX56)
河南科技学院博士后启动资金(2017)。
