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本研究基于酵母抽提物天然营养提味呈鲜的作用,在广式腊肠中分别添加0.5%、1.0%、1.5%的3种不同型号的酵母抽提物,探讨其对水分活度、色泽、挥发性风味物质成分及感官品质的影响。结果表明,酵母抽提物的添加对广式腊肠水分活度没有显著性影响(p0.05);酵母抽提物可显著增加广式腊肠的红度值和黄度值(p0.05),尤其是LB804型酵母抽提物,其在1.5%添加量时,红度值和黄度值可到达3.50和1.55,但酵母抽提物对亮度值没有显著性影响。酵母抽提物的添加能显著提升广式腊肠的感官品质,其最佳添加量分别是FA905型/1.0%LA904型/0.5%LB804型/1.0%。挥发性风味化合物分析结果表明,广式腊肠风味化合物主要以醇类化合物和醛类化合物为主,其百分比分别为27.85~6.83%和17.66%~48.71%;添加酵母抽提物可增加醇类物质的百分比,降低醛类物质的百分比;并新鉴定出11种化合物,尤其是2种吡嗪类化合物。酵母抽提物可丰富和提升广式腊肠的风味品质。 相似文献
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文章研究了酵母抽提物及大豆呈味肽在酱油中的应用效果。试验通过建立感官评价小组,采用定量描述和模糊数学等科学的评价方法,测试、分析酵母抽提物与大豆呈味肽在酱油中的添加效果。研究结果显示:添加0.5%的酵母抽提物或大豆呈味肽,不仅使酱油具有较好的稳定性,还使酱油风味提升明显且经济。添加0.5%酵母抽提物LA904对酱油具有较好的提鲜作用,但抑咸稍差;而添加0.5%大豆呈味肽可使得酱油风味整体均衡,并抑咸效果较好;酵母抽提物LA904和大豆呈味肽按3∶2配比添加至酱油中,酱油风味最佳,其鲜味和协调性得到了明显的改善,咸味也得到了淡化,整体味感协调,醇厚浓郁。结果表明酵母抽提物与大豆呈味肽的复配对酱油的品质有极大的提升。 相似文献
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以产朊假丝酵母为原料制备酵母抽提物,以氨基态氮含量和抽提物得率为主要指标考察了对酵母自溶影响关键的几个因素,包括均质压力、均质次数、自溶温度、自溶p H、外加蛋白酶的种类及添加量、自溶时间,并在此单因素实验基础上对酵母自溶进行正交实验,最后确定了酵母抽提物的最佳工艺条件为:15%浓度的酵母悬浮液,75MPa压力下循环均质2次后,调初始p H6.5,并添加1.5%(w/w)的复合风味酶,温度50℃下水浴自溶48h。在此最佳工艺条件下,制得的酵母抽提物的氨基态氮含量和得率分别达到650.6mg/100m L和50.1%,该酵母抽提物有酱香并略带酯香,口感浓郁有鲜甜味。 相似文献
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Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucané production process. The molecules derived from these two reactions are?- along with smoke compounds?- responsible for the flavour and colour of the end product. 相似文献
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提升啤酒酵母抽提物整体风味优化工艺条件的研究 总被引:1,自引:0,他引:1
研究了利用美拉德反应提升啤酒酵母抽提物整体风味的相关参数,包括还原糖、含硫氨基酸、杂环化合物、反应的pH、反应温度和反应时间等,通过单因子和正交试验对美拉德反应的条件进行了优化。结果表明,通过美拉德反应可明显提升啤酒酵母抽提物的整体风味,制备风味化啤酒酵母抽提物的最优化工艺条件为:啤酒酵母抽提物配制成50%浓度,添加1.5%木糖、1.5%核糖、1%半胱氨酸、1%蛋氨酸、0.5%硫胺素和0.5%VC,调节pH7.5,在反应釜内升温至105℃,保温回流反应2h。采用优化反应条件制备的风味化啤酒酵母抽提物具有肉香浓郁、滋味饱满、圆润、鲜美、肉质感强,使啤酒酵母抽提物的整体风味得到明显改善。 相似文献
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兔肉肠的制作工艺研究 总被引:1,自引:1,他引:0
本文以兔肉为原料,在斩拌中加入淀粉、大豆蛋白及各种调料,制作风味兔肉香肠。通过单因素实验确定了加工兔肉香肠的最佳添加物配比是肉蔻0.1%、水50%、淀粉15%;通过正交试验确定了除去兔肉本身土腥味的最优添加物配比是料酒1%、姜粉1%、β-环状糊精0.04%;考查了不同蒸煮工艺下的香肠的保质期(测每g香肠中的细菌总数),结合香肠的色香味型各方面,最终获得兔肉香肠的最佳蒸煮工艺为85℃、15min。 相似文献
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谷氨酸废液制取天然调味料——酵母抽提物的研究 总被引:1,自引:0,他引:1
谷氨酸废液中含有有机物、糖及多种无机盐等成分 ,接入酵母菌种 ,通气培养可获得酵母菌体 ;再采用酶工程等技术 ,经自溶等工序而制成天然调味料——酵母抽提物。产品富含氨基酸、肽以及多肽类、呈味核苷酸、维生素及微量元素等 ,具有强烈的增鲜效应及醇厚浓郁的肉香味 ,可广泛应用在食品工业中。 相似文献
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Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucané production process. The molecules derived from these two reactions are — along with smoke compounds — responsible for the flavour and colour of the end product. 相似文献
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A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples 总被引:1,自引:0,他引:1
CELESTINO SANTOS-BUELGA ANA NOGALES-ALARCON ABEL MARINE-FONT 《Journal of food science》1981,46(6):1794-1795
A method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α-nitrous-β-naphthol Qualitative confirmation is carried out by spectrofluorometry and thin-layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2 相似文献
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The most important odorants in the crumbs of wheat breads (French-type) prepared according to two different dough recipes using pre-fermentation (crumb I: liquid pre-ferment, containing 0.25% yeast and 1.5% yeast in the final dough; crumb II: soft dough pre-ferment containing 15% yeast and 4.6% yeast in the final dough) were evaluated on the basis of aroma extract dilution analyses. In crumb I, exhibiting the more typical flavour, comparatively higher flavour dilution (FD) factors were found especially for 2-phenylethanol (2-PE) and 3-methyl-butanol (3-MB), while in crumb II the FD factors of methional, 1-octen-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, butanoic acid and 2- and 3-methylbutanoic acid were higher than in crumb I. Quantitative studies (stable isotope dilution assays) of 2-PE and 3-MB formation, in the liquid pre-ferments containing low yeast concentrations (0.25%) revealed that anaerobic conditions and a fermentation temperature of 35 °C favoured the production of both odorants. Model studies, in which either the 3-MB precursors L-leucine and 3-methylbutanal or the 2-PE precursors L-phenylalanine and phenylacetaldehyde had been added to the pre-ferments, indicated that bakers yeast significantly (15–55%) converted these precursors into the respective odorant. 相似文献
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Fresh sunflower seed oil and used oil were compared as media for deep fat frying of cod fillet. The oxidized oil had more rancid, varnish like and intensive fried flavours. Hydroperoxides present in used frying oil were decomposed into benzidine-active compounds. The sample fried in used oil had lower overall sensory quality, especially poorer flavour and odour. The flavour profile of the fried product was modified by oxidation products in used oil as well. The latter profile consisted of significantly more intensive rancid and stale flavours and significantly stronger old meat flavour. In contrast to this, the product fried in fresh oil had slightly stronger meat flavour. There was no difference in the intensity of fish flavour. 相似文献
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Reducing sodium intake from meat products 总被引:4,自引:0,他引:4
Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt should be maintained at about 5-6g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride. Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, but at the table. In most cases, salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content (i.e. lean meat content) in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a more stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced. 相似文献