酵母抽提物生产猪肉香精的工艺研究

以酵母抽提物为主要原料,在高压灭菌锅中进行猪肉香精的热反应,对反应时间、温度、反应物的加入量等工艺参数进行研究.实验结果表明,猪肉香精的热反应最佳工艺条件为:酵母抽提物10g(19.65%),猪肉酶解液10g(19.65%),HVP(水解植物蛋白)5g(9.82%),半胱氨酸1g(1.96%),甘氨酸1g(1.96%),木糖1g(1.96%),再根据反应物的重量,加入45%去离子水,在120℃的高压灭菌锅中,反应60min,制得猪肉香味较强、总体香气较好的猪肉香精.对该香精的香气挥发物进行分离、浓缩,并用GC-MS分析后,鉴定出2-甲基-3呋喃硫醇、2-呋喃甲硫醇、二氢-2-甲基-3(2H)-噻吩酮、5-甲基-2-噻吩基甲醛、十六碳醛、十八碳醛等重要的香气化合物,证明添加了酵母抽提物反应的猪肉香精,含有重要猪肉香气的化合物比较多.

The research on preparation of meat flavors from yeast extract

Meat flavors were prepared from yeast extracts by Maillard reaction.The reaction time,temperature and the dosage of reactant were discussed.The experimental result showed that the best reaction condition was as follows:yeast extract 10g(19.65%),enzymatically hydrolyzed pork 10g(19.65%),HVP 5g(9.82%),cysteine 1g(1.96%),glycin 1g(1.96%),xylose 1g(1.96%),distilled water 45%,reaction temperature 120℃,reaction time 60 minutes.The yield under the above condition obtained fairly good with strong pork flavors.Finally,2-Methyl-3-furanthiol,2-f uranmethanethiol,3(2H)-Thiophenone-dihydro-2-methy,5-Methyl-2-thiophenecarboxaldehyde,Hexadecanal,Octadecanal were identified through GC-MS.The experiment showed that more meat flavor compounds were produced in Maillard reaction system due to the yeast extracts.