• 站内检索
    高级检索
  • 最新录用
    更多
文章摘要
外源酶制剂在传统腊肉现代化工艺改造中的应用研究
Study on the Application of Exogenous Enzyme Preparation in the Transformation of Traditional Bacon Modernization Process
投稿时间:2018-06-16  修订日期:2018-09-11
DOI:
中文关键词: 腊肉  快速成熟  外源酶  风味
英文关键词: Chinese-bacon  quickly mature  exogenous enzyme  flavor
基金项目:
作者单位E-mail
孔晓雪 南京师范大学金陵女子学院 kongxiaoxue@163.com 
韩衍青 江苏省生产力促进中心 yqhan@live.cn 
楼宵玮 江苏雨润肉类产业集团有限公司  
李新福 江苏雨润肉类产业集团有限公司  
徐宝才 江苏雨润肉类产业集团有限公司 baocaixu@163.com 
摘要点击次数: 47
全文下载次数: 
中文摘要:
      本研究选用中性蛋白酶和脂肪酶作为外源酶制剂应用于腊肉生产,采用均匀设计方法对中性蛋白酶添加量、脂肪酶添加量、滚揉时间及静腌时间4个关键工艺指标进行了筛选优化,比较分析了传统工艺腊肉与外源酶快速成熟腊肉的风味前体物质、蛋白质水解成分以及脂肪氧化指标的变化情况。结果表明:中性蛋白酶和脂肪酶的添加能够有效促进腊肉风味前提物质的累积,随外源酶添加量的增加,腊肉蛋白质水解程度显著升高,非蛋白氮、游离氨基酸、酸价指标均显著上升,硫代巴比妥酸值呈现先升高后降低的趋势。当中性蛋白酶添加量达到200 mg/kg以上时,腊肉蛋白质水解程度超过20%,当脂肪酶添加量为600 mg/kg时,腊肉酸价达到最高1.52 mg/g。与传统工艺腊肉相比,外源酶快速成熟腊肉中的风味物质更加丰富,非蛋白氮含量和游离氨基酸总量均显著增加,17种游离氨基酸中有7种含量显著上升。外源酶制剂对腊肉风味的形成发挥着重要的促进作用,有效降低了产品食盐添加量,大大缩短了产品工艺周期,在传统腊肉现代化工艺改造中具有重要的应用价值。
英文摘要:
      In this study, neutral protease and lipase were selected as the exogenous enzyme preparations for the production of bacon. The uniform design method was used to screen the four key technical indicators: neutral protease dosage, lipase addition amount, tumbling time, and static pickling time. Changes of the flavor precursors, protein hydrolysates, and fat oxidation indices of traditional process bacon and exogenous enzyme fast mature bacon were compared investigated. The results showed that, the addition of neutral protease and lipase could effectively promote the accumulation of the flavor of preservatives. With the increase of the amount of exogenous enzymes, the degree of hydrolysis of bacon protein was significantly increased, and the non-protein nitrogen, free amino acids and acid price were all increased significantly. Values of thiobarbituric acid first increased and then decreased. When the amount of neutral protease was above 200 mg/kg, the degree of protein hydrolysis of bacon exceeded 20%. When the amount of lipase was 600 mg/kg, the acid value of bacon reached a maximum of 1.52 mg/g. Compared with the traditional process bacon, the exogenous enzymes bacon are richer in flavor, the content of non-protein nitrogen and total free amino acids were increased significantly. in addition, 7 of 17 kinds of tested free amino acids are also significantly increased. Exogenous enzyme preparations play an important role in promoting the formation of bacon flavor, effectively reducing the amount of salt added to the product, and greatly shortening the product processing cycle, which has important application value in the modernization of traditional bacon meat.
View Fulltext   查看/发表评论  下载PDF阅读器