酶法制备金华火腿风味基料的研究

摘要

采用酶法制备金华火腿风味基料，选用的酶有中性蛋白酶和中性脂肪酶，通过单因素和正交试验最终确定最佳的金华火腿风味产生条件，分别为∶中性脂肪酶750u，43℃水解5h然后在酶解液中添加中性蛋白酶1250u／g，pH值自然，42℃水解5h，游离脂肪酸含量为5．25％，氨基态氮含量为3．93％，感官评分为7．5，得到的产物经美拉德增香具有较好的金华火腿的风味。%Jinhua ham flavor base material was produced by enzymatic hydrolysis with neutral prote-ase and neutral lipase. Through single factor experiment and orthogonal experiment, the optimum condi-tions of preparation of Jinhua ham flavor were defined. The result showed that 750u neutral lipase was add-ed and hydrolyzed for 5 h under 43℃, then added 1250 u/g neutral protease and hydrolyzed for 5 h under 42℃. Under this condition, the content of free fat acid and amino nitrogen was 5. 25% and 3. 93%, re-spectively . The sensory score was 7 . 5 . The product with better Jinhua ham flavor was obtained by maillard flavoured.