腐乳酶解条件对美拉德反应产物风味与应用效果的影响
首发时间:2016-01-12
摘要:本文以腐乳为原料,先对Papain酶水解腐乳工艺进行了研究。以水解度(DH)和感官评价为指标确定酶解最佳条件为:酶添加量2500U/g底物,酶解时间3h,底物浓度6%。此条件下制备的腐乳酶解肽经美拉德反应得到的呈味基料鲜味、酯香、醇厚味最好,持续性最强。美拉德反应后,呈味基料主要由游离氨基酸和小分子肽组成,鲜味和甜味氨基酸含量增加,苦味氨基酸含量降低,挥发性风味物质丰富。腐乳风味美拉德反应呈味基料在豆瓣酱中添加后使其原有酱香风味更加浓郁,同时兼有呈味基料的烤香、酯香。
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Effect of hydrolyzing conditions of fermented bean curd on flavor of Maillard reaction products and its application
Abstract:In this paper,fermented bean curd were first hydrolyzed with Papain. Based on DH and sensory evaluation, the optimum conditions of enzymatic hydrolysis were obtained as follows: Papain concentration 2500U/g; hydrolysis time 3h; substrate concentration 25%. The Maillard reaction flavoring derived from hydrolyzed fermented bean curd under this condition exerted the best umami, ester aroma, mouthful and the strongest sustained. After Maillard reaction, the fermented bean curd flavoring material were mainly composed of free amino acids and small peptides. Its umami and sweetness amino acid content were increased, bitterness amino acid content were decreased, and volatile flavor compounds were very riched. The bean paste with fermented bean curd flavoring exerted more full-bodied flavor of the original sauce, as well as roasted and ester aroma.
Keywords: Enzymatic hydrolysis Fermented bean curd Maillard reaction Flavoring material Bean paste Application.
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腐乳酶解条件对美拉德反应产物风味与应用效果的影响
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