摘要
为建立鱼味香精的制作工艺,文章以海鱼为原料,在分析了还原糖比例、硫胺素添加量、反应温度、反应时间对鱼味香精感官评分影响的基础上,采用响应面法优化了鱼味香精的制作工艺,并对所得鱼味香精的挥发性风味物质进行了分析。结果表明,当葡萄糖与木糖的比例为4.166∶1(质量比),硫胺素添加量为鱼肉质量的1.025%,反应温度为111℃,反应时间为19.3 min时,制得的鱼味香精的感官评分最高。验证实验表明,实测感官评分与预测值相对误差为3.01%,该最优工艺具有较好的可靠性;从鱼味香精中共鉴定出40种风味化合物,其中酯类2种、醛类16种、呋喃类4种。
To establish the processing technology of fish-flavor essence,taking marine fish as the raw material,based on the analysis of effects of ratio of reducing sugar,thiamine addition amount,reaction temperature and reaction time on the sensory score of fish-flavor essence,the response surface method is adopted to optimize the processing technology of fish-flavor essence,and the volatile flavor substances of obtained fish flavor essence is analyzed.The results indicate that when the ratio of glucose to xylose is 4.166∶1(mass ratio),the addition amount of thiamine is 1.025%of the fish mass,the reaction temperature is 111℃and the reaction time is 19.3 min,the sensory score of the prepared fish-flavor essence is the highest.The validation experiment results show that the relative error between the measured sensory score and the predicted value is 3.01%,indicating that the optimal process has good reliability.A total of 40 flavor compounds are identified in the fish-flavor essence,among which,there are 2 esters,16 aldehydes and 4 furans.
作者
王林果
贾溅琳
张鹏程
熊壮
张崟
WANG Lin-guo;JIA Jian-lin;ZHANG Peng-cheng;XIONG Zhuang;ZHANG Yin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期175-180,185,共7页
China Condiment
基金
国家现代农业产业技术体系四川创新团队项目(sccxtd-2022-15)
内江市科技计划项目(2021KJJH008)
四川省科技计划项目(2021YFN0033)
四川省自然科学基金项目(2022NSFSC1764)。
关键词
酶解工艺
美拉德反应
鱼味香精
风味分析
enzyme hydrolysis technology
Maillard reaction
fish flavor essence
flavor analysis
作者简介
王林果(1998-),男,硕士研究生,研究方向:农产品加工与保藏;通信作者:张崟(1981-),男,教授,博士,研究方向:农产品加工与保藏。
