羊肉风味基料的工艺优化及风味分析

以羊骨粉为原料，通过美拉德反应制备羊肉风味基料。采用二次酶解法对羊骨粉进行酶解后外加L-半胱氨酸、L-谷氨酸、D-木糖和葡萄糖进行美拉德反应，以褐变度、感官评价和色差为指标研究不同反应条件（反应温度、加热时间和初始pH值）对美拉德反应的影响，结合响应面试验优化羊肉风味基料的加工工艺，采用固相微萃取-气相色谱-质谱联用分析挥发性成分。结果表明：最佳生产工艺为2 g/100 mL L-半胱氨酸、3 g/100 mL L-谷氨酸、2 g/100 mL D-木糖和1 g/100 mL葡萄糖，反应温度110℃、加热时间50 min、初始pH 6.0；共鉴定出51种挥发性物质，其中醛类14种、醇类7种、酮类6种、酸类7种、酯类3种、醚类1种、烃类7种、含硫化合物3种、杂环类3种；能使羊肉风味基料产生肉香味的主要物质有(E)-2-辛烯醛、1-辛烯-3-醇、(E)-2-壬烯醛和(E,E)-2,4-癸二烯醛。

Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base

Mutton-like flavoring base was prepared from sheep bone meal by Maillard reaction. Sheep bone meal was sequentially hydrolyzed by alcalase and flavourzyme and was subjected to Maillard reaction with L-cysteine, L-glutamic acid, D-xylose and glucose. The effects of different reaction conditions (heating temperature, time and initial pH value) on the browning degree, sensory evaluation and color difference of Maillard reaction products were investigated. The reaction conditions were optimized by response surface methodology (RSM), and the volatile components of the flavoring base were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The results showed that the optimal reaction conditions were as follows: L-cysteine concentration 2 g/100 mL, L-glutamic acid concentration 3 g/100 mL, D-xylose concentration 2 g/100 mL, and glucose concentration 1 g/100 mL, reaction temperature 110 ℃, heating time 50 min, and initial pH 6.0. A total of 51 volatile substances were identified in the flavoring base, including 14 aldehydes, 7 alcohols, 6 ketones, 7 acids, 3 esters, one ether, 7 hydrocarbons, 3 sulfur-containing compounds and 3 heterocycles. The main substances contributing to the meaty aroma of the flavoring base were (E)-2-octenal, 1-octene-3-ol, (E)-2-nonenal and (E,E)-2,4-decadienal.