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使用水解植物蛋白混合物制备的肉类调味剂的特点,通过三种不同的加热工艺制备

Chenping Zhang¹, Xuan Wang¹, Yang Liu¹

¹Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.

|February 29, 2024

概括

三种加热方法改变了肉的风味配置. B阶段的加热,平衡梅拉德反应和脂质氧化,产生了最好的肉味和kokumi味道,使其与脂肪或烤肉不同.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
化学工程是化学工程的重要组成部分.

背景情况:

肉类调味对于加工食品的吸引力至关重要.
了解热加工对味道发展的影响对于创造理想的肉类类型来说至关重要.
酶性植物蛋白质水解剂为肉类调味提供了基础,但它们的热加工需要优化.

研究的目的:

研究不同加热过程对肉类调味剂的感觉特征和化学成分的影响.
识别关键的风味化合物和,负责特定的味道和气味属性.
确定最佳的加热条件,以生产具有肉质和kokumi音符的可取肉类调味料.

主要方法:

使用植物蛋白质水解,维生素B1,氨酸和葡萄糖来制备肉类风味.
应用了三个不同的加热过程 (A,B和C),温度和持续时间各不相同.
风味分析涉及自由氨基酸,梅拉德反应,脂质氧化和使用SPME/GC-MS和GC-O的挥发性化合物.

主要成果:

加热过程A导致脂肪和弱肉的特征.
加热过程B产生了强烈的肉质和kokumi音符.
加热过程C产生和苦的特征,具有高的梅拉德反应和脂质氧化率.
特定的氨基酸和风味化合物被确定为关键差异化因素.
在1-5kDa范围内的与kokumi味道有关.

结论:

加热过程显著影响从植物蛋白质水解物中提取的肉类调味品的风味特征.
阶段B加热 (两阶段:80°C-30分/120°C-30分) 是开发理想的肉味和kokumi风味的最佳方法.
通过优化加热控制梅拉德反应和脂质氧化,是提高肉类调味品质的关键.

关键词:

酶性水解是一种酶性水解.梅拉德反应是梅拉德反应.有肉味的肉味.蛋白质混合物蛋白质混合物阶段加热阶段加热味道的味道味道的味道

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