模块化制备非肉源烤肉香精的研究-《中国调味品》

文章信息/Info

Title:: Study on the production of the roasted meat flavour with non-meat raw materials by modularization

摘要:: 为降低主观误差且更加高效的制备非肉源烤肉味的肉味香精，本实验根据原料的性质和用量，把Maillard反应原料分成大宗原料、氨基酸和还原糖以及香辛料三大类，选择酵母抽提物为主要原料，然后采用模块化研究方法进行正交实验优化来制备非肉源的烤肉味香精。结果显示，制备非肉源烤肉味香精的最佳方案为酵母抽提物25.0g，酱油6.0 0g，酱油粉3.00 g，色拉油10.0 g，反应温度120℃，维生素B10.80g，L-半胱氨酸盐酸盐1.80g，DL-蛋氨酸0.20g，甘氨酸1.00g，L-谷氨酸0.30g，L-精氨酸0.80g，L-赖氨酸盐酸盐0.30g，葡萄糖2.00g，黑胡椒粉0.40 g，百里香粉0.040 g，蒜粉1.20g，孜然粉0.040 g；所得肉味香精产品肉香纯正、烤味浓郁，整体香味协调丰满。

Abstract:: According to the property and dosage of the raw material , the raw material s of Maillard reaction w ere divided into three categories : bulk raw materials, amino acid and reducing sugar, and spices. When the yeast extraction was selected as the main raw material, the roasted meat flavour was prepared with other non-meat raw materials by application of the o rthogonal experimental coupled with the modular research method. The results showed that the best recipe of the roasted meat flavour was as follows : 25.0 g of yeast extract, 6.00g of soy sauce, 3.00g of soy sauce powder, 10.0g of salad oil, 120°C of reaction temperature, 0.8 0g of vitamin B1, 1.8 0g of L-cysteine salt acid salt, 0.20g of DL-methionine, 1 .00g of glycine, 0.3 0g of L-glutamic acid, 0.8 0g of L-arginine, 0.3 0g of L-lysine hydrochloride, 2 .00g of glucose, 0.4 0g of black pepper, 0.04 0 g of thyme powder, 1.20 g of garlic powder, 0.040 g of cumin powder. The production has pure meat flavor and strong roasting flavor. T he overall flavor is harmonious and plump. The article would provide the reference for more efficiently produc ing the roasted meat flavour with non-meat sources.