酶解对热反应番茄牛腩香精风味的影响研究

Optimal Minced Beef Enzymatic Hydrolysate for the Preparation of Braised Beef Brisket with Tomato Flavoring

摘要:

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3h、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。

Abstract:

With beef enzymolysis liquid as raw material, the flavor essence of braised beef brisket with tomato is prepared through thermal reaction. By exploring the influence of different enzymatic hydrolysis on flavor essence through single factor and orthogonal experiments, and combining with the sensory evaluation results & degree of hydrolysis, the optimal enzymatic hydrolysis conditions are found. Flavourzyme is the best enzyme for this flavor essence, and the optimal reaction conditions are as follows: material ratio is 3∶4; enzyme dosage is 0.10%; reaction temperature is 45℃; reaction time is 3h; under the natural pH. Degree of hydrolysis is 4.45%. Moreover, in this condition braised beef brisket with tomato flavoring has strong aroma, lasting aftertaste and high similarity to the dish.