酸水解植物蛋白热反应制备烤牛肉香基的工艺研究

摘要

The factors that affect the preparation of roast beef flavor of hydrolyzed vegetable protein (HVP),and the effects of various reaction conditions on roast beef flavor are investigated in the study.The effects of various reaction conditions on the roast beef flavor on the basis of single factor experiments,orthogonal experiments and variance analysis,with the index value of roast beef flavor are investigated. Use headspace solid-phase micro extraction and gas chromatograph-mass spectrometer-computer under the optimal conditions for reaction products to test and analyze the volatile substances.When the recipe is HVP 126 g,I+G 2.5 g,L-glutamic acid 1.0 g,L-cysteine hydrochloride 5.0 g,L-proline 1.0 g,glycine 5.0 g,thiamine hydrochloride 2.5 g,sunflower seed oil 4.0 g,reducing sugar 0.075 mol,and the thermal reaction condition is 1 15 ℃,90 min,pH 7.5,the roast beef flavor smells well and the aroma score reaches up to 95.86.The analysis of volatile substances shows that the optimal conditions of preparation of roast beef flavor in the main aroma components of pyrazine, esters,ketones, alcohols, aldehydes compounds and some heterocyclic compounds.The pyrazine, alcohols, aldehydes, ketones and other compounds contained in the products have important contribution to roast meat and sweet fragrance ingredient;the characteristics of roast beef flavor are obvious.%研究影响酸水解植物蛋白热反应制备烤牛肉香基的因素,同时考察不同反应条件对酸水解植物蛋白热反应制备烤牛肉香基的影响。在单因素初步试验的基础上,以烤牛肉香基的感官评分值为考察指标,通过单因素试验、正交试验及方差分析,考察各加工条件对酸水解植物蛋白热反应制备烤牛肉香基的影响,并采用顶空固相微萃取和气相色谱-质谱联用技术对最优条件下反应产物的挥发性物质进行检测分析。结果表明：添加酸水解植物蛋白126 g、I+G 2.5 g、L-谷氨酸1.0 g、L-半胱氨酸盐酸盐5.0 g、L-脯氨酸1.0 g、甘氨酸5.0 g、盐酸硫胺2.5 g、葵花子油4.0 g、还原糖0.075 mol,热反应条件为反应温度115℃、反应时间90 min、反应 pH 值7.5时制备的烤牛肉香基风味浓厚、圆润、真实、持久,香气评分值可达到95.86。对挥发性物质分析表明,最优条件下制备的烤牛肉香基中主要香气成分为吡嗪类、酮类、酯类、醇类、醛类化合物和一些杂环化合物。产物中含有的吡嗪类、酮类、醇类、醛类等化合物是重要的烤香和肉香味关键贡献性成分,烤牛肉香味特征明显。