摘要
[目的]为宣威火腿高值化利用与开发提供科学依据.[方法]以云南宣威火腿边角料为材料,用动物蛋白水解酶和风味蛋白酶复合酶解,制得最佳酶解液作为美拉德增香反应基液,研究了木糖、半胱氨酸盐酸盐、酵母抽提物的添加量和温度、时间等单因素对美拉德增香反应效果的影响,并通过L16(45)正交试验进行优化.[结果]宣威火腿酶解液15 mL、木糖3.0％、半胱氨酸盐酸盐1.0％、酵母抽提物0.3％、火腿脂肪0.5％,在115℃下反应40 min,所得产品感官评分为68.33分.[结论]运用该条件下的美拉德增香反应制备的宣威火腿增香产品颜色为深红棕色,具有浓郁的火腿香味,是一种健康的风味基料.
Abstract
[Objective] The aim was to provide a scientific basis for high value utilization and development of Xuanwei ham.[Method] The byproducts of Xuanwei ham in Yunnan were used as materials,the process optimization of flavourzyme and animal proteolytic enzyme hydrolysis was used to prepare the best enzymolisis liquid.The Xuanwei ham condiment was made of enzymolysis liquid.Effects of amount of xylose,cysteine hydrochloride,yeast extract,and temperature,time on Maillard reaction flavoring were investigated.The conditions for Maillard reaction were optimized by L16 (45) orthogonal experiment.[Result] The optimum conditions were as follows:ham hydrolyzate 15 mL,xylose 3.0％,cysteine hydrochloride 1.0％,yeast extract 0.3％,the fat of ham 0.5％,reaction temperature 115 ℃,reaction time 40 min.Under such experimental conditions,the score of sensory evaluation of the products was 68.33.[Conclusion] The color of obtained ham is dark red-brown with rich fragrance,which is a kind of healthy flavoring base.
基金项目
云南省科技计划项目重大科技专项(2016ZA008)
云南省科技计划项目省院省校科技合作专项(2013IB010)
国家科技期刊平台
NSTL
维普
万方数据