[1]魏超昆,周静,刘敦华*,等.羊肉风味基料的制备及其风味成分分析[J].调味品杂志(月刊),2016,(10):27-32.[doi:10.3969/j.issn.1000-9973.2016.10.006]
　WEI Chao-kun,ZHOU Jing,LIU Dun-hua*,et al.Processing Technology and Analysis of the Volatile Compounds of Mutton Flavor Base Material[J].CHINA CONDIMENT,2016,(10):27-32.[doi:10.3969/j.issn.1000-9973.2016.10.006]
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羊肉风味基料的制备及其风味成分分析
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
27-32
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Processing Technology and Analysis of the Volatile Compounds of Mutton Flavor Base Material
文章编号:
1000-9973(2016)10-0027-06
作者:
魏超昆; 周静; 刘敦华*; 房想; 刘关瑞
宁夏大学 农学院,银川 750021
Author(s):
WEI Chao-kun;  ZHOU Jing;  LIU Dun-hua*;  FANG Xiang;  LIU Guan-rui
Agriculture College, Ningxia University, Yinchuan 750021, China
关键词:
羊肉风味基料;  二次酶解法;  美拉德反应;  GC-MS;  固相微萃取
Keywords:
mutton flavor base material;  twice enzymolysis;  Maillard reaction;  GC-MS;  SPME
分类号:
TS264.3
DOI:
10.3969/j.issn.1000-9973.2016.10.006
摘要:
实验制备出一种羊肉风味基料。采用二次加酶法酶解混合蛋白,水解度(DH)38.67%,羊脂肪氧化反应时间50 min,温度115 ℃,搅拌速度250 r/min。美拉德反应:温度105 ℃,时间50 min,pH 6.0,混合蛋白酶解液40 mL,羊脂肪氧化物5%,半胱氨酸1.5 g,硫胺素0.4 g,甘氨酸0.8 g,丙氨酸0.8 g,精氨酸0.6 g,天冬氨酸2 g,脯氨酸1 g,谷氨酸2 g,葡萄糖3 g。羊肉风味基料挥发性成分共检测出68种物质,其中醇类12种(31.25%)、酮类8种(3.33%)、醛类14种(17.15%)、酯类6种(13.51%)、烃类21种(13.92%)、杂环类6种(12.42%)、醚类1种(0.25%),酸类未检出。
Abstract:
A kind of mutton flavor base material is prepared by the experiment. Hydrolyzing mixed protein through twice enzymolysis, and the degree of hydrolysis is 38.67%, mutton fat oxidation reaction time is 50 min, temperature is 115℃, stirring speed is 250 r/min. Maillard reaction: temperature of 105 ℃, time of 50 min, pH of 6.0, mixed protein hydrolysate of 40 mL, mutton fat oxide of 5%, cysteine of 1.5 g, thiamin of 0.4 g, glycine of 0.8 g, alanine of 0.8 g, arginine of 0.6 g, aspartic acid of 2 g, proline of 1 g, glutamic acid of 2 g and glucose of 3 g. 68 kinds of flavor substances are detected from mutton flavor based material, including 12 alcohols(31.25%), 8 ketones(3.33%), 14 aldehydes(17.15%), 6 lipids(13.51%), 21 hydrocarbons(13.92%), 6 heterocycles(12.42%), 1ether(0.25%), acid is not detected.

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备注/Memo

备注/Memo:
基金项目:2015年国家星火计划(2015GA880005)
作者简介:魏超昆(1990-),男,甘肃会宁人,硕士,研究方向:食品质量与安全;
刘敦华(1964-),男,江苏徐州人,教授,博士,研究方向:食品质量与安全。
更新日期/Last Update: 1900-01-01