摘要
为制备糖醋排骨风味香精,以排骨汤热反应香精配方为基础,通过单因素实验、正交实验和感官评价,确定糖醋排骨风味香精的最佳工艺配方为:龙门米醋9.30 g、蔗糖7.30 g、葡萄糖5.00 g、木糖1.00 g、酵母膏0.90 g、猪骨油7.20 g、植物水解蛋白液(HVP液)1.35 g、呈味核苷酸二钠(I+G)0.16 g、硫胺素(VB1)0.27 g、半胱氨酸0.73 g、谷氨酸0.73 g、精氨酸0.73 g、脯氨酸0.73 g、番茄酱3.50 g、花椒油1.00 g、红烧酱油2.30 g、料酒3.00g、辛香料复合包添加量为香精整体质量的0.10%、猪骨泥酶解液18.75 g、猪肉酶解液18.75 g。在优化条件下,糖醋排骨风味香精实现了香气浓郁,滋味饱满圆润,糖醋口感醇厚,留香时间长,整体可接受程度高的感官评价。
To prepare a thermal reaction recipe of sweet and sour spare ribs flavoring,basing on the spare ribs soup flavoring,single-factor analysis,orthogonal experimental design and sensory evaluation were used to explore optimal conditions of the thermal reaction recipe of the flavoring. The results showed that the optimal recipe was Longmen rice vinegar 9. 30 g,sucrose 7. 30 g,glucose 5. 00 g,xylose 1. 00 g,yeast extract 0. 90 g,pig bone oil 7. 20 g,hydrolyzed vegetable protein（ HVP） liquid1. 35 g,disodium 5＇-ribonucleotide（ I ＋ G） 0. 16 g,VB10. 27 g,cysteine 0. 73 g,glutamate acid 0. 73 g,arginine 0. 73 g,proline 0. 73 g,tomato sauce 3. 50 g,pepper oil 1. 00 g,braised soy sauce 2. 30 g,cooking wine 3. 00 g,additive amount of spices accounting for 0. 10% of the total mass of flavoring,enzymatic hydrolysate of porcine bone 18. 75 g,pork enzymatic hydrolysate 18. 75 g. The flavoring prepared under the above-mentioned conditions met the sensory evaluation criterion,which had rich smell,round taste,nice mouth-feel,and very good length in the mouth.
作者
张莉莉
孙颖
孔琰
张玉玉
孙宝国
陈海涛
ZHANG Li-li SUN Ying KONG Yan ZHANG Yu-yu SUN Bao-guo CHEN Hai-tao(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2017年第10期1169-1174,1179,共7页
Fine Chemicals
基金
国家重点研发计划资助项目(2016YFD0400705)
国家自然科学基金青年基金项目(31401604)~~
关键词
糖醋排骨
美拉德反应
肉味香精
热反应
香料与香精
sweet and sour pork rib
Maillard reaction
meat flavors
thermal reaction
perfumes and essences
