摘要
利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精,明显提高香精的香气强度和香气逼真性。主要研究了不同的酶解条件对猪肉香精香气的影响。实验表明,利用胰蛋白酶和复合风味酶进行复合酶解,当水解度达到30·7%时,热反应产物肉味突出,香气协调愉悦。添加3‰胰蛋白酶和3‰复合风味酶,控制酶解温度在55～60℃,pH在中性偏弱碱性环境下,酶解60min,水解度可达到30%左右。
Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity and similarity.This paper concentrated on the enzyme hydrolysis factors associated with fragrance of pork flavor.The results indicated that trypsin and flavour enzyme perform the best meat fragrance and flavor intensity at hydrolysis degree of 30.7%.This hydrolysis degree may achieve 30% when pork was treated by 3‰ of trypsin and 3‰ of flavour enzyme at 55-60℃, neutral or alkalescent pH for 60min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期203-204,210,共3页
Science and Technology of Food Industry
关键词
香气
水解度
猪肉香精
热反应
flavor ； degree of hydrolysis
pork flavor
thermal reaction
