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。     

蛋白水解制备肉味香精的研究概况

综述了酶解技术用于水解蛋白质制备水解动物蛋白(HAP)、水解植物蛋白(HVP),并由肉味香料的前体物进行热反应(重点美拉德反应)制备肉味香精的研究现状。阐述了酶解反应机理、酶的选择及使用,以及蛋白原料的来源及特点;介绍了美拉德反应的原理及反应条件对产生肉类风味物的影响。蛋白酶水解氮源物质,再经美拉德反应制备肉味香精是肉味香精的主流技术,是将来风味食品工业的发展方向。     

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,下同）;优化后的酶解液中鲜味氨基酸总量最多,为26.70 g/L。利用电子鼻和感官评价指标进行主成分分析,能区分不同蛋白酶复配的香精。     

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。     

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。     

鸭骨泥酶解条件的优化

以鸭骨泥为原料,通过单因素实验确定最适用酶,并通过正交实验优化酶解条件。结果表明:最适用酶为广州华琪的复合蛋白酶和风味蛋白酶,在复合蛋白酶添加量为0.6%、水解时间为2h、风味蛋白酶添加量为0.8%、水解时间为1h、酶解温度为50℃、pH值为7.0、料液比为1∶1(g∶mL)的最佳酶解条件下,鸭骨泥的水解度为33.5%。     

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。     

酶解血粉制备氨基酸水溶肥工艺条件优化

为资源化利用动物血液,以血粉为原料制备氨基酸水溶肥。通过单因素实验研究液料比、原料预处理温度、蛋白酶种类及组合酶比例等因素对血粉蛋白酶解效果的影响;通过正交实验考察温度、酶制剂添加量、p H和时间对血粉蛋白酶解效果的影响。结果表明：血粉的最佳酶解工艺为液料体积质量比6 mL/g、温度55℃、组合酶添加量3.0%（组合酶中蛋白酶B与风味蛋白酶质量比为2∶1）、p H 8.0、时间12 h;在该工艺条件下,血粉蛋白水解度为67.26%,酶解液中19种游离氨基酸质量分数为6.39%,分子量在1 046 Da以下的多肽占比达到99.59%。通过对血粉酶解工艺的优化,提高了血粉蛋白的水解度,增加酶解液中氨基酸含量,为蛋白酶酶解血液制备氨基酸水溶肥的过程控制及规模应用提供理论指导。     

Beef tallow in shortening preparations

Summary Experimental shortenings were prepared from various mixtures of tallow and cottonseed oil. Three series of shortenings were produced by somewhat different procedures: a) mixtures of tallow and cottonseed oil were hydrogenated and then catalytically rearranged; b) mixtures of hydrogenated tallow and cottonseed oil were rearranged; and c) mixtures of hydrogenated tallow and cottonseed oil were rearranged in the presence of 0.43% glycerine. Certain combinations and treatments of tallow and cottonseed oil produced shortenings which compared reasonably well with standard vegetable shortenings. Presented at the 29th Fall Meeting of The American Oil Chemists’ Society, Philadelphia, Pa., Oct. 10–12, 1955. A laboratory of the Eastern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture.     

牛肉香精的调配

简要论述了牛肉的香气成分组成,分析了牛肉香精香气的基本模块化构成,并给出了烤牛肉香精的配方示例.     

Beef/soy: Consumer acceptance

Significant changes of social pursuits are not easily wrought. We are steeped in traditions which influence every aspect of our behavior. History shows it is difficult to alter these patterns. Food consumption is at the nucleus of this tradition and it is not without difficulty that we successfully introduce major change to our eating habits. Yet this was accomplished within this current year in a great portion of society, and with more than a modicum of success by the blending of textured soy protein with red meats at the retail store level.     

不同萃取头萃取月盛斋清香牛肉挥发性成分

分别采用65μm PDMS/DVB、75μm CAR/PDMS、50/30μm DVB/CAR/PDMS 3种萃取头提取月盛斋清香牛肉挥发性成分,经气相色谱-质谱联用仪(GC-MS)对挥发性成分进行鉴定,分析比较了3种萃取头提取的挥发性成分差别,确定适宜的萃取头。3种萃取头共检测出53种挥发性化合物,通过对3种萃取头萃取效果的比较,发现75μm CAR/PDMS萃取头对月盛斋清香牛肉的挥发性化合物的萃取较有利。     

Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil

To manufacture beef tallow (BT)-based shortening and margarine with a reduced tendency to developing sandiness, BT/canola oil (CaO) blend (80:20 w/w), selected from the BT and CaO blends mixed in different ratios from 60:40 to 85:15 with 5% increments, was subjected to chemical interesterification (CIE) with sodium methoxide as the catalyst. The interesterified products were compared with the starting mixture in terms of solid fat content (SFC), and contents of high-melting point 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triacylglycerols (SUS TAGs) including 1,3-distearoyl-2-oleoyl-glycerol (StOSt), 1,3-dipalmitoy-2-oleoyl-glycerol (POP), and 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt). Under the selected conditions: 60 °C, 0.6% CH₃ONa, 90 min, the CIE product had a SFC profile that meets suggested bakery fat requirements, besides a content of SUS TAGs which is 22.14% lower than that of the non-interesterified blend. Also the fat produced had stable β′ polymorphs, crystal morphology, crystal sizes (<20 μm), and could resist temperature fluctuations. The CIE product obtained herein has an increased potential for manufacturing bakery shortenings and margarines with reduced graininess formation, increasing the possibilities for the commercial use of BT and CaO.     

牛肉香精的制备技术研究

探讨了以天然动植物资源(牛肉、辛香料等)为主要原料制备膏状牛肉香精的工艺技术,重点考察了不同因素对牛肉酶解效果的影响,确定了相对优化的工艺条件.并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征.     

Beef tallow biodiesel produced in a pilot scale

In the present work, the process of biodiesel production in a pilot plant has been studied using beef tallow as raw materials with methanol and potassium hydroxide as catalyst. The biodiesel quality is regulated by Brazilian specifications (Resolution 42) by the National Agency of Petroleum (ANP). The alkaline transesterification of animal fat with methanol produces a biodiesel with high quality and also with a good conversion rate. The process is possible but the economical viability must be improved by recovering methanol and glycerin. The obtained results have been used for industrial scale up of the process.     

高效液相色谱法测定牛肉中伊维菌素残留量

采用高效液相色谱法,利用荧光检测器检测,建立了牛肉中伊维菌素残留的检测方法。该法简单快速,灵敏度高,准确性好。