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投稿时间：2017-05-12
投稿时间：2017-05-12
中文摘要: 以鸡胸肉为原料，以鸡肉酶解物水解度、固形物含量和热反应鸡肉香精感官评价为综合考察指标，考察不同 酶解条件对炖煮风味热反应鸡肉香精呈味的影响。通过试验用酶筛选、单因素试验和正交试验，确定最优的酶解条 件。结果表明：复合蛋白酶和胰蛋白酶双酶同步酶解时呈味效果最好，两者添加量均为 1 500 U/g 蛋白质。酶解条件为 肉水比为 1 ∶ 1（g/mL），pH 6.5，温度 55 ℃，酶解 4 h。以此酶解物制备的热反应鸡肉香精炖煮鸡汤风味明显，醇厚感和 持续性好。
Abstract:The objective of this experiment was to investigate the effects of enzymolysis conditions on the taste characteristic of thermal reaction boiled chicken flavors. Chicken breast was used as a raw material， solid con－ tent and degree of hydrolysis of chicken hydrolysate were determined. The optimal conditions of enzymatic hy－ drolysis chicken protein was obtained by enzyme screening， single factor and orthogonal experiment. The results showed that the optimum conditions as follows： Protamex（FH-G-NA-XII） and trypsin（YDB-CF） were em－ ployed as the hydrolysis enzymes. The amount of FH-G-NA-XII and YDB-CF were 1 500 U/g protein respec－ tively. The mass ratio of chicken to water was 1 ∶ 1（g/mL）， initial pH was 6.5， temperature was 55 ℃， and hy－ drolysis time was 4 h. At this condition， the thermal reaction products had a best taste， especially in the respect of mouthfulness， continuity and boiled chicken flavor.
文章编号：201715015 中图分类号： 文献标志码：A
基金项目:“十二五”科技部 863 项目（2013AA102204）
| 作者 | 单位 |
| 张永生1，2，靳慧慧1，江方1，刘媛3，王艳萍1，* | 1. 天津科技大学 食品工程与生物技术学院，天津 300457；2. 河南科技学院 食品学院，河南 新乡 453003； 3. 天津春发生物技术集团 研发中心，天津 300300 |
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