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不同预处理牛脂形成特征风味的比较

时间:2018-01-11 16:57来源:毕业论文
探究不同预处理牛脂对特征香气形成的影响。首先优化美拉德反应体系,得出最优美拉德反应体系为:牛肉浸膏24.02%, L-半胱氨酸盐酸盐1.8%,DL-蛋氨酸1.8%,八角粉2.4%,肉桂粉0.9%,酵母
摘要:牛肉风味是广受消费者欢迎的肉味风味。近年来利用美拉德反应生产牛肉香精已经成为国内外研究的热门课题。目前人们主要用美拉德反应来合成牛肉香精,结果却不够理想。利用牛脂肪先酶解再加热控制氧化将产生大量的挥发性化合物参与美拉德反应,不仅可以增强和丰富牛肉的脂肪香气,而且有助于形成牛肉的特征性风味。通过对牛脂进行不同预处理形成特征风味的研究,对更好的控制反应条件,降低成本以及提高牛肉香精的质量都会有很大的帮助,具有巨大的经济价值。
动物脂肪对特征肉香味的形成具有重要的作用,而不同条件的预处理牛脂作为风味前体物质参与美拉德反应,得出的产物的风味也会有所不同。本课题旨在利用不同预处理的牛脂肪在美拉德反应中的应用,探究不同预处理牛脂对特征香气形成的影响。首先优化美拉德反应体系,得出最优美拉德反应体系为:牛肉浸膏24.02%, L-半胱氨酸盐酸盐1.8%,DL-蛋氨酸1.8%,八角粉2.4%,肉桂粉0.9%,酵母精6.0%,HVP粉6.0%,葱酥粉3.0%,牛磺酸0.60%,味精9.60%,葡萄糖1.8%,D-木糖0.60%,盐11.41%,水42.92%,反应温度105℃,时间70min, pH为7.0;然后添加不同预处理牛脂(经酶解、酶解-温和加热氧化和直接加热氧化牛脂),通过感官,GC-MS分析不同预处理牛脂对牛肉特征香气形成的影响及挥发性风味物质的差异,得出:经酶解-温和加热法控制氧化牛脂参与形成的牛肉香精感官评价得分最高,且香味成分的种类及其在个挥发性组成中的相对含量也更高。17514
关键词:牛脂;美拉德反应;酶解-温和加热氧化;特征风味
Compare of characteristic flavor o beef fat through different pretreatments
源自六/维-论;文;网!加7位QQ324,9114 www.lwfree.cn

Abstract: Beef flavor is one of the most popular meat flavors. And beef seasoning production by Maillard reaction is very popular both at home and abroad. Nowadays people mainly use Maillard reaction to synthesize beef seasoning, but the result has not been very good. It not only can increase the flavor of beef but also can produce its own characteristic aroma using by the adding of oxidized tallow via enzymolysis and thermo-oxidative degradation processing to make lots of carbonyl compounds for Maillard reaction. So research in this field may have a great help for controlling reaction conditions, decreasing the cost and improving its quality. And it also has great economic value.
Animal fat plays an important role in meat flavor. Different pretreatments of tallow in different conditions as precursors are produce different from the flavors. This paper is to explore the different influence s of different pretreatments of tallow on maillard products. First of all, the Maillard reaction model system was optimizd. The optimal formula is as follows: beef extract 24.02%, L - cysteine hydrochloride 1.8%, DL - methionine 1.8%, star anise powder 2.4%,cinnamon powder 0.9%, yeast extract 6.0%, HVP powder 6.0%, braised crisp powder 3.0%, taurine 0.60%, monosodium glutamate 9.60%, glucose 1.8%, D - xylose 0.60%, salt 11.41%, water 42.92%, temperature 105℃, time 70min, pH为7.0 . Then added tallow through different pretreatments(heating directly、enzymatic hydrolysis、enzymatic hydrolysis -mild heating for Oxidation of tallowt ) in maillard reaction to get three kinds of maillard products. The results of sensory evaluation and GC-MS analysis show that beef flavor contributed by tallow handled by enzymatic hydrolysis -mild heating with the highest score of sensory evaluation and morevolatile flavor compounds in type and number.
Keywords: tallow; Maillard reaction; enzymatic hydrolysis -mild heating; characteristic flavor
目  录
摘 要    I
ABSTRACT    I
源自六/维-论;文;网!加7位QQ324,9114 www.lwfree.cn

目  录    II
1 绪论    1
1.1肉香味的形成    1 不同预处理牛脂形成特征风味的比较:http://www.lwfree.cn/shiping/20180111/19199.html
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