蛋白酶对排骨汤风味香精滋味的影响

为探究蛋白酶对热反应排骨汤风味香精滋味的影响,采用HPLC分析猪肉酶解液中游离氨基酸的含量,并结合感官评价和电子鼻分析技术对香精样品进行风味分析。得到制备排骨汤风味香精较优的蛋白酶复配条件为:m(木瓜蛋白酶)∶m(菠萝蛋白酶)=2∶1,加酶量0.2%(酶质量占肉质量的百分数);优化后的酶解液中鲜味氨基酸总量最高,为26.70 g/L。利用电子鼻和感官评价指标进行主成分分析,可以对不同蛋白酶复配的香精进行较好的区分。     

酶对热反应红烧风味香精滋味的影响

为了探究酶对热反应红烧风味香精滋味的影响,采用高效液相色谱法分析猪肉酶解液中游离氨基酸的含量,并结合感官评价和电子舌分析技术对红烧风味香精进行了滋味鉴定,同时结合电子鼻分析香精的气味轮廓。结果表明,制备红烧风味香精的最优酶复配方式为:加酶量0.3%〔m(木瓜蛋白酶)∶m(风味酶)∶m(菠萝蛋白酶)=2∶3∶1〕(以瘦肉质量为基准)。最优酶复配方式对应的酶解液中,苦味氨基酸含量最多,为29.32 g/L,其次为鲜味氨基酸,含量为10.21 g/L。对于不同酶复配比例下制备的热反应香精样品,通过电子鼻和感官评价数据的主成分分析可以进行较好地区分,而通过电子舌分析的区分效果则不理想。     

酶解对热反应番茄牛腩香精风味的影响

以牛肉酶解液为原料,通过热反应制备番茄牛腩风味香精。通过单因素实验和正交实验探讨了不同的酶解工艺对热反应番茄牛腩香精风味的影响,通过感官评价结合酶解液的水解度确定最佳的酶解条件为:风味蛋白酶在牛肉与水质量比为3∶4、加酶量为0.10%、酶解温度45℃、酶解时间3 h、自然pH下酶解牛肉。此时牛肉的水解度可达4.45%。以此制备的番茄牛腩香精风味最好,仿真性高,回味持久。     

酶解对热反应番茄牛腩香精风味的影响研究

以牛肉酶解液为原料,通过热反应制备番茄牛腩风味香精。通过单因素实验和正交实验探讨了不同的酶解工艺对热反应番茄牛腩香精风味的影响,通过感官评价结合酶解液的水解度确定最佳的酶解条件为：风味蛋白酶在牛肉与水质量比为3∶4、加酶量为0.10%、酶解温度45℃、酶解时间3h、自然pH下酶解牛肉。此时牛肉的水解度可达4.45%。以此制备的番茄牛腩香精风味最好,仿真性高,回味持久。     

糖醋排骨风味香精的制备工艺

为制备糖醋排骨风味香精,以排骨汤热反应香精配方为基础,通过单因素实验、正交实验和感官评价,确定糖醋排骨风味香精的最佳工艺配方为:龙门米醋9.30 g、蔗糖7.30 g、葡萄糖5.00 g、木糖1.00 g、酵母膏0.90 g、猪骨油7.20 g、植物水解蛋白液(HVP液)1.35 g、呈味核苷酸二钠(I+G)0.16 g、硫胺素(VB1)0.27 g、半胱氨酸0.73 g、谷氨酸0.73 g、精氨酸0.73 g、脯氨酸0.73 g、番茄酱3.50 g、花椒油1.00 g、红烧酱油2.30 g、料酒3.00g、辛香料复合包添加量为香精整体质量的0.10%、猪骨泥酶解液18.75 g、猪肉酶解液18.75 g。在优化条件下,糖醋排骨风味香精实现了香气浓郁,滋味饱满圆润,糖醋口感醇厚,留香时间长,整体可接受程度高的感官评价。     

糖醋排骨风味香精制备工艺的研究

为制备糖醋排骨风味香精,以排骨汤热反应香精配方为基础,通过单因素试验、正交试验和感官评价,确定糖醋排骨风味香精的最佳工艺配方为：龙门米醋9.30g、蔗糖7.30g、葡萄糖5.00g、木糖1.00g、酵母膏0.90g、猪骨油7.20g、植物水解蛋白液（HVP液）1.35g、呈味核苷酸二钠（I G）0.16g、硫胺素（VB1）0.27g、半胱氨酸0.73g、谷氨酸 0.73g、精氨酸0.73g、脯氨酸0.73g、番茄酱3.50g、花椒油1.00g、红烧酱油2.30g、料酒3.00g、辛香料复合包添加量为香精整体质量的0.10%、猪骨泥酶解液18.75g、猪肉酶解液18.75g。     

应用逐级正交优化排骨汤香精制备工艺

为了更加准确地优化排骨汤风味热反应香精的配方,降低主观误差,提高感官评价的准确度,采用由部分到整体递次优化的逐级正交优化法优化排骨汤香精的制备工艺。通过热反应原料的单因素实验,及按其在热反应中的主要贡献不同,将其分为碳源、氮源和增味3大体系。最终确定的热反应条件为:反应温度121~123℃、时间15 min、压力0.11~0.12 Mpa;优化的配方结果为:碳源体系6.000 g(D-葡萄糖5.000 g、D-木糖1.000 g);氮源体系41.770 g〔猪骨泥酶解液18.750 g、猪肉酶解液18.750 g、植物水解蛋白液1.350 g、氨基酸复合包2.920g(L-半胱氨酸0.730 g、L-谷氨酸0.730 g、L-精氨酸0.730 g、L-脯氨酸0.730 g)〕;增味体系8.532 g(硫胺素0.270 g、呈味核苷酸二钠0.162 g、酵母膏0.900 g、猪骨油7.200 g)。     

相关中国专利

正专利名称:一种麻虾香精的制备方法专利申请号:201510421280公开号:CN104957581A申请日:2015.07.17公开日:2015.10.07申请人:天宁香料(江苏)有限公司本发明公开了一种麻虾香精的制备方法。首先将速冻处理好的麻虾,进行微波辐射热处理,随后降温,然后捣碎打浆;继续在微波条件下,使用复配固定化碱性蛋白酶、复合风味蛋白酶和风味蛋白酶进行酶解,酶解完成后,过滤离心,将得到的     

生物酶水解和热反应技术制备天然枸杞风味香料

以枸杞为主要原料,通过果胶酶和蛋白酶水解,再以氨基酸和还原糖为辅助对原料增香,采用热反应技术制备枸杞风味香料。通过对热反应工艺条件的优化,研究了酶解液添加量、氨基酸添加量、还原糖添加量、反应温度、枸杞添加量等因素对香料风味的影响。通过对香料感官评价和成分分析,确定了热反应的最佳工艺条件。结果表明热反应最佳工艺参数为:反应温度(95±2)℃;反应时间(4.5±0.5)h;枸杞添加质量分数5%;枸杞酶解液添加质量分数40%;丙氨酸0.5%、脯氨酸1%、赖氨酸1%、果葡糖浆5%、浓缩麦芽汁15%(以上均为质量分数)。反应结束后经过冷却、过滤,得到棕褐色澄清透明液体香料,其香气浓郁饱满、枸杞特征风味明显,口感甜润、回味甘甜。     

脂肪酶酶解奶粉制备天然乳味香精的研究

通过探讨奶粉酶解反应的酶解温度、酶解时间及脂肪酶的添加量对酶解液乳香香气质的影响,确定了反应的最佳条件,即酶解温度55℃,酶解时间4 h,脂肪酶的添加量为1.5%(质量分数,下同),并对反应料液的呈香物质进行GC-MS分析。分析结果显示,奶粉酶解液中共有11种特征风味化合物,主要包括脂肪酸类化合物、酮类化合物及酯类化合物,其中含有的脂肪酸乙酯类化合物种类较多,且含量较高,占比19.96%,是形成料液乳香香气的主要物质。经感官评价员评鉴结果显示,在最适条件下制备的乳味香精乳香香气天然、纯正、浓郁,口感饱满、细腻、绵长,可明显提升乳制品的香气质。     

底座连接口特征参数对显示器后壳注塑质量的影响分析

在Moldflow分析软件的基础上,对显示器后壳进行仿真研究,以翘曲变形量为质量指标,结合控制变量法进行单因素变动实验,保持注射工艺参数不变,研究显示器后壳底座连接口对制品翘曲变形的影响。对数据进行图表分析,结果表明显示器后壳尺寸定位68.58 cm(27英寸)时,底座连接口选用圆形,连接口位置距离底边26 mm,尺寸为直径21 mm的时候模具翘曲表现更好。     

The role of the symmetry and the flexibility of the anion on the characteristics of the nanostructures and the viscosities of ionic liquids☆

The transport properties of ionic liquids (ILs) are crucial properties in view of their applications in electrochem-ical devices. One of the most important advantages of ILs is that their chemical–physical properties and conse-quently their bulk performances can be well tuned by optimizing the chemical structures of their ions. This will require elucidating the structural features of the ions that fundamentally determine the characteristics of the nanostructures and the viscosities of ILs. Here we showed for the first time that the“rigidity”, the order, and the compactness of the three-dimensional ionic networks generated by the anions and the cation head groups determine the formation and the sizes of the nanostructures in the apolar domains of ILs. We also found that the properties of ionic networks are governed by the conformational flexibility and the symmetry of the anion and/or the cation head group. The thermal stability of the nanostructures of ILs was shown to be con-trolled by the sensitivity of the conformational equilibrium of the anion to the change of temperature. We showed that the viscosity of ILs is strongly related to the symmetry and the flexibility of the constitute ions rather than to the size of the nanostructures of ILs. Therefore, the characteristics of the nanostructures and the viscosities of ILs, especially the thermal stability of the nanostructures, can be fine-tuned by tailoring the symmetry and the conformational flexibility of the anion.     

Investigation of the effects of fatty acids on the compressive strength of the concrete and the grindability of the cement

In cement industry, a great energy consumption has been observed during grinding of clinker. To reduce this consumption, some waste products have been used as grinding aids.In this investigation, the effects of sunflower oil (SO), oleic acid (OA), stearic acid (SA), myristic acid (MA) and lauric acid (LA) on the fineness and strength of the cement have been examined. These aids were added into clinker in certain ratios based on the cement clinker weight and the grinding has been done for a definite time at the same condition.All of the fatty acids used increased the fineness as compared with the cement without the grinding additives. SO and OA decreased the strength significantly, LA decreased it to a lesser extent and SA increased it definitely according to the common cement. But MA did not alter the strength of the cement as much as SA. In addition, the covering of the balls influences the grinding of cement clinker unfavourably.     

浅谈设备的性能与操作对胎面压出质量的影响

简要介绍了胎面压出的工作原理及工艺过程，对设备的配置及操作对胎面压出质量的影响进行了分析，并对压出过程中常见的质量缺陷、造成的原因以及解决措施提出了自己的见解。     

关于建立火炸药安全数据库的探讨

由反映火炸药及其制品的危险性能和用于对它们的生产、储运系统进行安全评价数学模型出发,探讨了如何建立一个全面、实用的火炸药安全评估数据库。通过对此数据库内容、数据表示方法、数据搜索方法以及建立步骤的讨论,明确了该数据库的使用对象和主要功能。     

煤粉流动性对GSP气化炉气力输送的影响研究

针对GSP气化装置煤粉气力输送在试车阶段出现的煤粉锁斗下料不畅、发料罐输送性能不佳等问题,从原料煤性质和工业装置的改进方面出发,通过煤粉的流动性参数的测量与研究,分析出现上述工程问题可能的内在原因,并提出工业装置改进方法,为保证GSP煤粉气力输送工业装置的正常运行提供解决办法。     

The effect of the length of the oxyethylene chain on the conductivity of the polyurethaneurea electrolyte

Polyurethaneureas (PUU), which were synthesized from 4,4′-diphenylmethane diisocyanate (MDI), poly(ethylene glycol) (PEG), and 3,5-diaminobanzoic acid (DABA), were used as polyelectrolytes in this study. Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR) were used to monitor the effect of the various kinds of PEG on the changes in morphology of PUU electrolytes corresponding to the concentration of lithium perchlorate (LiClO₄) dopants. The results of DSC and FT-IR indicate the Li⁺ ions coordinate with the soft and hard segments. Additionally, the crystallinity of the PEG soft segment and the ordered hydrogen-bonded urea carbonyl groups decreased with increasing salt concentration. Impedance spectroscopy (IS) measurements show that the PUU electrolyte with the high phase separation degree has the high ionic conductivity. The hard-segment T_g and the soft-segment T_m influence the conductivity behavior of polyelectrolytes with increasing measurement temperature.