CN111938122A - 一种植物性烤牛肉味风味料及其制备方法与应用 - Google Patents
一种植物性烤牛肉味风味料及其制备方法与应用 Download PDFInfo
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- CN111938122A CN111938122A CN202010759131.3A CN202010759131A CN111938122A CN 111938122 A CN111938122 A CN 111938122A CN 202010759131 A CN202010759131 A CN 202010759131A CN 111938122 A CN111938122 A CN 111938122A
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Abstract
本发明公开了一种植物性烤牛肉味风味料及其制备方法,属于食品加工技术领域,具体为调味料或食品添加剂领域。本发明提供了一种具有烤牛肉特征风味的“植物性”肉类风味料的制备方法,该方法使用单体风味物质组合物来弥补不使用动物脂肪导致的肉特征风味缺失问题,同时通过定向生物酶解、一次美拉德及二次美拉德反应,强化了牛肉的基础香味强度,并突出了烤肉味,掩盖了异味。通过本发明制备的烤牛肉味风味料具有无杂味、香气自然逼真的特点,且将所述风味料应用在素食类的菜肴、速冻食品及植物肉等多种食品中,具有掩盖异味、赋予天然烤牛肉特征风味的功能,适于工业推广与应用。
Description
技术领域
本发明属于食品加工技术领域,具体为调味料或食品添加剂领域。特别涉及一种植物性烤牛肉味风味料及其制备方法。
背景技术
生肉没有香味,肉在加热过程产生大量的挥发性化合物,从而形成肉香味。目前有1000多种挥发性化合物从各种熟肉中检测出来,包括烃类、醛类、酮类、含硫化合物、含氮杂环化合物、含氧杂环化合物等,但其中仅有少量具有气味活性化合物才对肉风味有贡献。由于肉类风味形成机理的复杂性,肉类食品品种繁多,分析手段的局限,尤其精准分析与定量气味活性化合物的方面研究还较为欠缺,对某种具体的烹制肉风味,如炖鸡肉、烤牛肉、水煮牛肉等,市场上的各种肉类风味料与天然肉类食品相比尚有一定差距。
从肉香味形成机理看,肉加热过程中的反应主要包括肉中的氨基酸、还原糖等水溶性组分间发生的美拉德反应和肉中脂溶性组分发生的脂质氧化反应。其中美拉德反应产生的挥发性风味化合物往往对肉的基本香味有贡献,而脂质氧化反应产生的挥发性风味化合物对不同种动物肉的特征风味有贡献。
传统的肉类风味料,往往以动物的肉和脂肪为主要原料,通过肉蛋白的生物酶解-热反应(美拉德反应和脂质氧化反应)制备。与传统的畜禽肉相比,植物源物料具有零胆固醇、零动物脂肪、零动物源抗生素,来源可追溯、环境可持续性的优点。随着人们健康饮食意识及环境保护意识的增强,近年来,市场对基于植物源物料(如植物蛋白和植物油)制备的“植物肉”及“植物性”肉类风味料有越来越多的需求,产品广泛地受到低脂及素食饮食人群的青睐。然而不使用动物肉和动物脂肪后,制造的植物性肉类风味料与真实肉相比,往往肉的原味不足,尤其不同种动物肉的特征风味缺乏,还往往带某些植物蛋白的异味,如大豆的腥味。
因此,如何提供一种无杂味、香气自然逼真且用于热加工食品的植物性烤牛肉味风味料及其制备方法是本领域技术人员亟待解决的技术难题。
发明内容
有鉴于此,本发明的目的是针对现有技术中存在的问题,提供一种植物性烤牛肉味风味料及其制备方法。
为了实现上述目的,本发明采用如下技术方案:
一种植物性烤牛肉味风味料,所述烤牛肉味风味料是由风味组合物、二次美拉德反应产物与辅料按照质量比(10~20):(450-1000):(20~100)混合而成;
所述二次美拉德反应产物是由主料与一次美拉德反应产物I、一次美拉德反应产物II、大豆分离蛋白酶解产物按照质量比(140~420):(15~20):(20~50):(300~500)混合后反应而得;其中,
所述一次美拉德反应产物I的反应基料包括半胱氨酸、丝氨酸和还原糖;且所述半胱氨酸的摩尔浓度为6~10mol/L,所述丝氨酸的摩尔浓度为10~15mol/L,所述半胱氨酸与所述还原糖的摩尔比1:(1~2);
所述一次美拉德反应产物II的反应基料包括赖氨酸和还原糖;且所述赖氨酸的摩尔浓度为3~6mol/L,所述赖氨酸与所述还原糖的摩尔比1:(1~5)。
需要说明的是,本发明提供了一种具有烤牛肉特征风味的“植物性”肉类风味料及制备方法,该风味料应用在素食类的菜肴、速冻食品及植物肉等多种食品中,具有掩盖异味,赋予天然烤牛肉特征风味的功能。
此外,该风味料产品还具有无杂味、香气自然逼真的特点,适于市面推广与应用。
优选的,所述风味组合物的配方组成如下表1所示:
表1风味组合物的配方组成
其中,所述溶媒为植物油,无杂味;及所述植物油为棕榈油、葵花油、菜籽油或玉米油。且与现有技术相比,因上述各种风味物质的含量精确到两位小数,从而使最终获得的风味组合物逼真性更强。
优选的,所述辅料包括如下重量份数的组分:淀粉20~80份、黄原胶0.2~2份和羧甲基纤维素0.5~2份。
优选的,所述主料包括如下重量份数的组分:植物油10~20份、酵母膏20~50份、半胱氨酸2~8份、甘氨酸5~10份、谷氨酸5~12份、亮氨酸8~10份、苯丙氨酸3~7份、脯氨酸3~5份、丙氨酸4~8份、蛋氨酸3~10份、硫胺素2~4份、葡萄糖10~30份、木糖8~24份、水50~200份和食盐15~20份。
具体的,所述植物油应无杂味,且所述植物油至少为大豆油、红花油、橄榄油、棕榈油、葵花油、菜籽油、玉米油中的一种。
进一步优选的,所述还原糖为木糖、核糖、葡萄糖、半乳糖或L-阿拉伯糖。
本发明还有一个目的就是提供上述植物性烤牛肉味风味料的制备方法。
为了实现上述目的,本发明的技术方案如下:
一种植物性烤牛肉味风味料的制备方法,具体包括如下步骤:
(1)制备风味组合物:将风味物质用溶媒稀释成质量浓度为1%的溶液,并按照重量份数配成组合物,得到产物A;
(2)一次美拉德反应(I):在磷酸盐缓冲溶液中加入半胱氨酸、丝氨酸和还原糖反应,真空浓缩,得到产物B;
(3)一次美拉德反应(II):在磷酸盐缓冲溶液中加入赖氨酸和还原糖反应,真空浓缩,得到产物C;
(4)定向生物酶解:在大豆分离蛋白中依次加入胰蛋白酶、木瓜蛋白酶和风味蛋白酶进行生物酶解反应,随后灭酶,得到产物D;
(5)二次美拉德反应:将所述产物B、所述产物C、所述产物D与主料反应后冷却,随后加入所述产物A混合均匀,得到产物E;
(6)混合、均质:在所述产物E中加入辅料,均质,得到所述植物性烤牛肉味风味料。
需要说明的,本发明在对烤牛肉的风味形成机理及其关键气味活性物质组成研究基础上,经过不断实验,提供了一种具有烤牛肉特征风味的“植物性”肉类风味料的制备方法。该方法使用单体风味物质组合物来弥补不使用动物脂肪导致肉特征风味缺失的问题,同时通过定向生物酶解、一次美拉德及二次美拉德反应,强化了牛肉的基础香味强度,并突出了烤肉味,掩盖了异味。
优选的,所述步骤(2)中,磷酸盐缓冲溶液的pH值为5~6,反应温度为45℃~60℃,反应时间为0.5~3h。
优选的,所述步骤(3)中,磷酸盐缓冲溶液的pH值为6~7,反应温度为80℃~100℃,反应时间为5min~2h。
优选的,所述步骤(4)中,大豆分离蛋白定向生物酶解的工艺步骤为:在大豆分离蛋白中,按料液比为1:(5~10)(g:mL)加入水,并在温度为55℃,pH为6.0~7.0的条件下,先按酶底比0.5~1%加入胰蛋白酶酶解1~1.5h,再按酶底比0.2~0.5%加入木瓜蛋白酶酶解0.5~1h后,以酶底比0.5~1%加入风味蛋白酶酶解0.5~1.5h,最终升温至85℃灭酶10min,得到产物D。
优选的,所述步骤(5)中,反应pH值为6~7,反应温度为100℃~140℃,反应时间为0.5~2h;及混合温度为60℃~90℃,混合时间为5~15min。
优选的,所述步骤(6)中,高速搅拌速率为3000~6000r/min,均质时间为3~10min。
本发明另一个目的为提供上述植物性烤牛肉味风味料或由上述方法制备的风味料在食品加工中的应用。
具体的,将本发明公开保护的风味料应用在素食类的菜肴、速冻食品及植物肉等多种食品中,具有掩盖异味,赋予天然烤牛肉特征风味的功能,且产品具有无杂味及香气自然逼真的特点,适于市面推广与应用。
经由上述的技术方案可知,与现有技术相比,本发明提供了一种植物性烤牛肉味风味料及其制备方法与应用,具有如下优异效果:
本发明公开的植物性烤牛肉味风味料,是基于研究烤牛肉风味形成机理及分析烤牛肉关键风味物质后进行不断实验获得,且将所述风味料应用在素食类的调味品、菜肴、速冻食品、休闲食品及植物肉等多种食品中,具有掩盖异味,无杂味,烤牛肉特征风味强,用于热加工食品的优点,克服了现有的非肉源性肉类风味料的特征风味缺乏,肉香气不逼真的缺陷。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1为产物F-1固相微萃取/气-质联机分析总离子流色谱图。
图2为产物F-2固相微萃取/气-质联机分析总离子流色谱图。
图3为产物F-3固相微萃取/气-质联机分析总离子流色谱图。
图4为产物F-4固相微萃取/气-质联机分析总离子流色谱图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明实施例公开了一种无杂味、香气自然逼真的植物性烤牛肉味风味料及其制备方法。
为更好地理解本发明,下面通过以下实施例对本发明作进一步具体的阐述,但不可理解为对本发明的限定,对于本领域的技术人员根据上述发明内容所作的一些非本质的改进与调整,也视为落在本发明的保护范围内。
实施例1:F-1的制备
(1)将下列风味物质用溶媒稀释成1%浓度,按照如下重量份数配成混合物,得产物A:
产物A配方组成
(2)在一定量pH值为6的磷酸盐缓冲液中,加入半胱氨酸、丝氨酸和木糖,其中半胱氨酸的浓度为6M,丝氨酸的浓度为10M,半胱氨酸与还原糖的摩尔比为1:1.6,于45℃下反应3h,真空浓缩,得产物B;
(3)在一定量pH值为6的磷酸盐缓冲液中,加入赖氨酸与木糖,赖氨酸的浓度为3M,赖氨酸与木糖的摩尔比1:1,在80℃下反应0.5h,得产物C;
(4)在一定量的大豆分离蛋白中,按料液比为1:5(g:mL)加入水,温度为55℃,pH7.0条件下,先按酶底比为1%加入胰蛋白酶酶解1h,再按酶底比0.5%加入木瓜蛋白酶酶解1h后,以酶底比为1%加入风味蛋白酶酶解30min,升温至85℃灭酶10min,测得蛋白水解度为15%,得产物D;
(5)称取产物D300份、大豆油10份,产物B15份、产物C20份、酵母膏20份、半胱氨酸2份、甘氨酸5份、谷氨酸5份、亮氨酸8份、苯丙氨酸3份、脯氨酸3份、丙氨酸4份、蛋氨酸3份、硫胺素2份、葡萄糖30份、木糖8份、水50份、食盐15份,于pH值为6,反应温度为100℃下反应2h,冷却至室温;再加入产物A10份,60℃下搅拌混合15min,得产物E。
(6)在产物E中加入淀粉20份、黄原胶0.2份、羧甲基纤维素0.5份,并采用高速分散器3000r/min下均质10min,得产品F-1。
实施例2:F-2的制备
(1)将下列风味物质用溶媒稀释成1%浓度,按照如下重量份数配成混合物,得产物A;
产物A配方组成
(2)在一定量pH值为5的磷酸盐缓冲液中,加入半胱氨酸、丝氨酸和木糖,其中半胱氨酸的浓度为6M,丝氨酸的浓度为12M,半胱氨酸与还原糖的摩尔比为1:2,于60℃下反应0.5h,真空浓缩,得产物B;
(3)在一定量pH值为6的磷酸盐缓冲液中,加入赖氨酸与木糖,赖氨酸的浓度为6M,赖氨酸与木糖的摩尔比1:5在100℃下反应1h,得产物C;
(4)在一定量的大豆分离蛋白中,按料液比为1:(5-10)(g:mL)加入水,于温度为55℃,pH6.0条件下,先按酶底比为0.5%加入胰蛋白酶酶解1.5h,再按酶底比0.2%加入木瓜蛋白酶酶解1h后,以酶底比为1%加入风味蛋白酶酶解1.5h,升温至85℃灭酶10min,测得蛋白水解度为18%,得产物D;
(5)称取产物D500份、玉米油20份、产物B20份、产物C50份、酵母膏50份、半胱氨酸8份、甘氨酸10份、谷氨酸12份、亮氨酸10份、苯丙氨酸7份、脯氨酸5份、丙氨酸8份、蛋氨酸10份、硫胺素4份、葡萄糖10份、木糖24份、水200份、食盐20份,在pH值为7,反应温度为140℃下反应40min,冷却至室温;再加入产物A20份,90℃下搅拌混合得5min,得产物E;
(6)在产物E中加入淀粉80份、黄原胶2份、羧甲基纤维素2份,采用高速分散器6000r/min下均质3min,得产品F-2。
实施例3:F-3的制备
(1)将下列香料用溶媒稀释成1%浓度,然后按照如下重量份数配成混合物,得产物A;
(2)在一定量pH为5的磷酸盐缓冲液中,加入半胱氨酸、丝氨酸和木糖,其中,半胱氨酸的浓度为6-10M,丝氨酸的浓度为12M,半胱氨酸与还原糖的摩尔比1:1,于50℃下反应1.5h,真空浓缩,得产物B;
(3)在一定量pH值为6的磷酸盐缓冲液中,加入赖氨酸与木糖,赖氨酸的浓度为4M,赖氨酸与还原糖的摩尔比1:5,在90℃下反应8min,得产物C;
(4)在大豆分离蛋白中,以料液比为1:8(g:mL)加入水,酶解温度为55℃,pH7.0条件下,先以酶底比0.8%加入胰蛋白酶酶解1.5h,再以酶底比0.5%加入木瓜蛋白酶酶解1h后,以酶底比为0.5%加入风味蛋白酶酶解1h,升温至85℃灭酶10min,测得蛋白水解度为20%,得产物D;
(5)称取产物D300份、橄榄油15份,产物B20份、产物C25份、酵母膏20份、棕榈油10份、半胱氨酸8份、甘氨酸10份、谷氨酸10份、亮氨酸10份、苯丙氨酸7份、脯氨酸5份、丙氨酸8份、蛋氨酸6份、硫胺素3份、葡萄糖20份、木糖15份、水100份、食盐15份,于pH值为6,反应温度为140℃下反应40min,得产物E;
(6)在产物E中加入产物A10份,淀粉50份、黄原胶2份、羧甲基纤维素1份,采用高速分散器于5000r/min转速下均质5min,得产品F-3。
实施例4:F-4的制备
(1)将下列香料用溶媒稀释成100ppm浓度,然后按照如下重量份数配成混合物,得产物A;
(2)在一定量pH值为5的磷酸盐缓冲液中,加入半胱氨酸、丝氨酸和木糖,其中,半胱氨酸的浓度为8M,丝氨酸的浓度为12M,半胱氨酸与还原糖的摩尔比1:1,于50℃下反应1.5h,真空浓缩,得产物B;
(3)在一定量pH值为6的磷酸盐缓冲液中,加入赖氨酸与木糖,赖氨酸的浓度为4M,赖氨酸与还原糖的摩尔比1:5,在90℃下反应8min,得产物C;
(4)在大豆分离蛋白中,在料液比为1:8(g:mL)加入水,在酶解温度为55℃,pH7.0的条件下,先以酶底比0.8%加入胰蛋白酶酶解1.5h,再以酶底比0.5%加入木瓜蛋白酶酶解1h后,以酶底比为0.5%加入风味蛋白酶酶解1h,升温至85℃灭酶10min,测得蛋白水解度为20%,得产物D;
(5)称取产物D300份、产物B16份、产物C30份、酵母膏20份、棕榈油10份、半胱氨酸8份、甘氨酸10份、谷氨酸10份、亮氨酸10份、苯丙氨酸7份、脯氨酸5份、丙氨酸8份、蛋氨酸2份、硫胺素3份、葡萄糖20份、木糖15份、水100份、食盐15份,pH值为6下,反应温度140℃,反应40min,冷却至室温;再加入产物A15份,70℃下搅拌混合10min,得产物E;
(6)在产物E中加入淀粉50份、黄原胶2份、羧甲基纤维素1份,并在高速分散器5000r/min下均质5min,得产品F-4。
为进一步验证由本发明制得的植物性烤牛肉味风味料具有优异的技术效果,发明人还进行了如下测定实验。
(1)风味料产品评价:
取一定量铁板烤牛肉作为标品,事先对评价员进行培训3次。7名评价员组成,5女和2男,年龄22-28岁,无不良嗜好。取适量产品F按照1:2加水稀释;并取适量铁板烤牛肉切成1cm3小块,按质量比1:1加水煮15min,所得溶液作为标品(满分5分)。对产品F进行感官评价如下表2所示:
表2产品感官评价表
(2)风味料应用效果评价:
1)应用于植物基牛肉汉堡饼
挤压植物蛋白颗粒在40℃下加水浸泡3h,获得复水后的植物蛋白100g,然后加入淀粉5g、谷朊粉3g、大豆油4g、产品F-13g、羧甲基纤维素钠1g、水10g,搅拌混合20min,获得产物G。
将产物G压成饼状(10cmID*1cm),微波中火加热3-15min,获得植物基牛肉汉堡饼。并于温度40-60℃下品尝,具有似煎烤天然牛肉特征风味,取一定量真实牛肉汉堡饼作为标品(满分5分),进行相似度打分,如下表3所示:
表3产品F-1应用性评价表
评价员编号 | 色泽 | 风味 | 总体相似性 | 喜好性 |
1 | 4.1 | 5 | 4.5 | 5 |
2 | 4 | 4.4 | 4.2 | 4 |
3 | 3.7 | 4.6 | 4.7 | 5 |
4 | 4.2 | 5 | 5 | 5 |
5 | 4.4 | 3.8 | 4 | 4 |
6 | 3.6 | 4.3 | 4.3 | 4 |
7 | 5 | 5 | 5 | 5 |
平均 | 4.14 | 4.58 | 4.52 | 4.57 |
2)应用于烤蘑菇
干燥平菇500g加入孜然粒、盐、橄榄油各5g均匀搅拌,加入F-26g,放入烤箱250℃加热25min,进行风味描述和喜好性评价,如下表4所示(满分5分):
表4应用性评价表
3)应用于炒制河粉
在500g河粉中放入五香粉、味精、酱油各5g搅拌均匀,15g色拉油烧热,加入切末的两瓣大蒜,大火翻炒5min,加入F-36g搅拌均匀后,对其感官评价如下表5所示(满分5分):
表5应用性评价表
评价员编号 | 风味描述 | 喜好性 |
1 | 烤牛肉味明显 | 5 |
2 | 烤香突出,牛肉味明显,略有米香 | 5 |
3 | 有油腻感,烤香较强,具有牛肉味 | 4 |
4 | 烤牛肉风味较强,有轻微米香 | 5 |
5 | 烤牛肉风味明显,无米香 | 4 |
6 | 烤香,牛肉味均明显,有轻微米香 | 5 |
7 | 烤牛肉风味浓郁,有较弱米香 | 4 |
4)用于植物基烤牛排
将产物G压成牛排状,得植物基牛排,G的制备按照实施例1。取少量色拉油放在煎烤锅中,煎烤植物基牛排15min,然后与真实牛排(记为满分,5分)进行对比,进行风味评价及喜好度打分,如下表6所示:
表6应用性评价表
评价员编号 | 风味描述 | 相似性 | 喜好性 |
1 | 烤牛肉风味明显 | 5 | 5 |
2 | 烤香浓郁,明显牛肉香 | 4.5 | 4 |
3 | 具有烤牛肉风味 | 4 | 4 |
4 | 烤牛肉味明显,整体风味和谐 | 5 | 5 |
5 | 烤牛肉风味较好 | 5 | 4 |
6 | 烤牛肉风味明显 | 3 | 4 |
7 | 烤牛肉香浓郁 | 4.8 | 5 |
(3)通过本发明制备的产品的气相色谱-嗅闻分析结果如下表7和表8所示:
由表7可知,F-1产品采用固相微萃取(SPME)处理,气相色谱-嗅闻分析(GC-O),检测到的气味类型主要包括肉香、烤香、脂肪香,牛脂肪香、油脂香、青香、咸味,尤其肉香、烤香、脂肪香、牛脂肪香的香气强度大(4-5分)或出现频率高,结果与天然烤牛肉香气类型相似。(注:香气强度满分为5分)。
表8可知,F-4产品采用固相微萃取(SPME)处理,气相色谱-嗅闻分析(GC-O),检测到的气味类型主要包括肉香、咸香、烟熏、牛脂香、牛肉香、青香、甜香、焦糖香等,其中香气强度大(4-5分)或出现频率高的为肉香、烤香、牛脂香、牛肉香,结果与天然烤牛肉香气类型相似。(注:香气强度满分为5分)。
表7产品F-1的气相色谱-嗅闻分析结果
保留时间(min) | 气味 | 强度 |
8.453 | 咸味 | 1 |
8.694 | 咸味 | 1 |
8.696 | 肉味 | 5 |
11.425 | 咸,坚果香,肉香 | 5 |
11.487 | 烤香味 | 2 |
12.465 | 烤香,坚果香 | 2 |
12.471 | 坚果香 | 5 |
14.611 | 烤坚果 | 5 |
14.612 | 烤香味 | 2 |
15.159 | 土豆香味 | 5 |
15.493 | 烤香 | 4 |
18.439 | 青香 | 4 |
18.568 | 咸 | 3 |
19.268 | 烤香 | 5 |
19.486 | 肉味 | 5 |
19.488 | 烤香味 | 3 |
19.892 | 烤香 | 5 |
22.238 | 焦糖香 | 3 |
27.325 | 青香 | 3 |
27.842 | 肉香味 | 2 |
28.418 | 鲜,咸,肉 | 4 |
28.451 | 肉香味 | 5 |
29.092 | 脂肪香 | 3 |
29.199 | 牛油香 | 4 |
30.086 | 咸,牛脂肪 | 4 |
30.088 | 淡油脂香 | 2 |
表8产品F-4的气相色谱-嗅闻分析结果
保留时间(min) | 气味 | 强度 |
6.239 | 青香,油脂香 | 2 |
11.523 | 肉味 | 5 |
11.752 | 鲜味、咸 | 4 |
14.626 | 烤香、土豆 | 4 |
14.702 | 肉、烟熏 | 4 |
15.155 | 肉香、略咸 | 5 |
18.319 | 肉香 | 4 |
18.543 | 青香 | 3 |
19.351 | 甜香 | 2 |
19.789 | 坚果 | 4 |
21.053 | 肉香 | 5 |
21.257 | 烤香 | 2 |
21.502 | 坚果 | 1 |
22.239 | 脂肪香 | 4 |
24.049 | 烤香 | 2 |
28.483 | 肉味、微焦香 | 3 |
29.109 | 牛肉香 | 5 |
29.389 | 甜香、牛脂香 | 4 |
30.861 | 烤、糊 | 2 |
31.465 | 焦糖香 | 1 |
36.839 | 脂肪香,青香 | 3 |
(4)对本发明制备的产物进行GC-MS分析
具体测定结果如图1~图4所示。其中由图1可知,采用固相微萃取(SPME)处理样品,气相色谱-质谱联用分析(GC-MS),通过NIST2010谱库结合保留指数进行化合物鉴定,除检测出所加风味组合物中化合物外,检测到含量(相对峰面积)在0.02-5%范围的还包括2-甲基丁醛、2-甲基丁酸、戊烷、2-乙烯基吡啶、十一碳二烯醛、3-壬烯-2酮、糠醇、4-乙基苯酚、麦芽酚、4-甲基-5-噻唑乙醇、2-甲基噻吩、2-噻吩甲醛、2,4,5-三甲基噻唑、四甲基吡嗪、吡嗪、苯甲醇、苯乙醇、丁醛、2-戊烯醛、苯乙烯、己酸、十四碳烷、2-环己烯-1-酮、2-乙酰基1-吡咯啉、2-乙酰基噻唑啉等化合物,这些化合物已在天然烤牛肉中发现,对烤牛肉风味有贡献。
由图2可知,采用固相微萃取(SPME)处理样品,气相色谱-质谱联用分析(GC-MS),通过NIST2010谱库结合保留指数进行化合物鉴定,除检测出所加风味组合物中化合物外,检测到含量(相对峰面积)在0.01-10%范围的包括2(3)-甲基丁醛、2,3-二甲基吡嗪、四甲基吡嗪、2-乙酰基吡嗪、3-羟基-2-丁酮、4-丙烯基吡啶、2-3-二氢噻吩、2-乙酰基-1-吡咯啉、辛酸、二(2-甲基-3-呋喃基)二硫醚、十一碳醛、3-壬烯-2酮、糠醇、麦芽粉、4-甲基-5-噻唑乙醇、2-甲基噻吩、2-噻吩甲醛、2,4,5-三甲基噻唑、苯乙醇、2-戊烯醛、十五碳烷、2-环己烯-1-酮、2-乙酰基噻唑等化合物,这些化合物已在天然烤牛肉中发现,对烤牛肉风味有贡献。
由图3可知,采用溶剂辅助蒸发处理样品,气相色谱-质谱联用分析(GC-MS),通过NIST2010谱库结合保留指数鉴定化合物,除检测出所加风味组合物中化合物外,检测到含量(相对峰面积)在0.01-16%范围的还包括2(3)-甲基丁醛、四甲基吡嗪、2-乙酰基吡嗪、3-羟基-2-丁酮、噻吩、二糠基二硫醚、十二碳醛、3-壬烯-5-酮、糠醛、4-甲基吡啶、4-甲基-5-噻唑乙醇、噻唑、苯乙醇、戊醛、十五碳烷、2-环己烯-1-酮、γ-辛内酯、噻唑、2-乙酰基1-吡咯啉、十四碳酸、十八碳酸、硬脂酸甲酯、油酸甲酯,这些化合物已在天然牛肉类风味或烤肉中发现,对烤牛肉风味有贡献。
由图4可知,采用溶剂辅助蒸发处理样品,气相色谱-质谱联用分析(GC-MS),通过NIST2010谱库结合保留指数鉴定化合物,除检测出所加风味组合物中化合物外,检测到含量(相对峰面积)在0.03-14%范围的还包括2-甲基丁醛、2,4,5-三甲基吡嗪、2-乙基吡嗪、2-乙酰基吡嗪、2-甲基吡啶、丁二酮、4-甲基-5-丁基-二氢-2(3H)呋喃酮、噻吩、十四碳醛、癸烷、3-壬烯-5-酮、2-乙基呋喃、糠醛、3-甲基吡啶、4-甲基-5-噻唑乙醇、2-甲基噻吩、苯乙醇、2-庚酮、己酸、十五碳烷、2-环己烯-1-酮、γ-壬内酯、2-噻唑啉、2-乙酰基1-吡咯啉、愈创木酚、十四碳酸、油酸甲酯、油酸乙酯。这些化合物已在天然牛肉类风味或烤肉中发现,对烤牛肉风味有贡献。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种植物性烤牛肉味风味料,其特征在于,所述烤牛肉味风味料是由风味组合物、二次美拉德反应产物与辅料按照质量比(10~20):(450-1000):(20~100)混合而成;
所述二次美拉德反应产物是由主料与一次美拉德反应产物I、一次美拉德反应产物II、大豆分离蛋白酶解产物按照质量比(140~420):(15~20):(20~50):(300~500)混合后反应而得;其中,
所述一次美拉德反应产物I的反应基料包括半胱氨酸、丝氨酸和还原糖;且所述半胱氨酸的摩尔浓度为6~10mol/L,所述丝氨酸的摩尔浓度为10~15mol/L,所述半胱氨酸与所述还原糖的摩尔比1:(1~2);
所述一次美拉德反应产物II的反应基料包括赖氨酸和还原糖;且所述赖氨酸的摩尔浓度为3~6mol/L,所述赖氨酸与所述还原糖的摩尔比1:(1~5)。
2.根据权利要求1所述的一种植物性烤牛肉味风味料,其特征在于,所述风味组合物包括如下重量份数的原料:二甲基二硫0.06~0.50份、己醛8.70~18.21份、庚醛2.31~10.26份、2-戊基呋喃0.21~4.53份、辛醛4.18~10.71份、1-辛烯-3-醇0.62~4.85份、2-乙基-3,5-二甲基吡嗪0.11~1.86份、2-庚烯醛0.83~8.52份、2-甲基-3-呋喃硫醇4.89~30.0份、2-辛烯醛2.39~10.77份、3-甲硫基丙醛1.16~11.93份、2,4-己二烯醛0.93~12.25份、癸醛1.04~8.75份、2-壬烯醛0.08~2.87份、苯甲醛0.12~4.01份、2,4-壬二烯醛0.80~5.79份、辛醇0.71~6.39份、2-癸烯醛0.10~1.89份、2,4-辛二烯醛0.06~4.02份、2,4-癸二烯醛3.03~40.21份、苯乙醛0.11~15.62份、2-十一醛0.12~5.91份、12-甲基十三醛0.02~3.57份、4-羟基-2,5-二甲基-3(2H)-呋喃酮0.04~6.39份、对甲酚0.44~9.02份和溶媒827~932份;其中,所述溶媒为植物油,及所述植物油为棕榈油、葵花油、菜籽油或玉米油。
3.根据权利要求1所述的一种植物性烤牛肉味风味料,其特征在于,所述辅料包括如下重量份数的组分:淀粉20~80份、黄原胶0.2~2份和羧甲基纤维素0.5~2份。
4.根据权利要求1所述的一种植物性烤牛肉味风味料,其特征在于,所述主料包括如下重量份数的组分:植物油10~20份、酵母膏20~50份、半胱氨酸2~8份、甘氨酸5~10份、谷氨酸5~12份、亮氨酸8~10份、苯丙氨酸3~7份、脯氨酸3~5份、丙氨酸4~8份、蛋氨酸3~10份、硫胺素2~4份、葡萄糖10~30份、木糖8~24份、水50~200份和食盐15~20份。
5.根据权利要求1~4任一所述的一种植物性烤牛肉味风味料,其特征在于,所述还原糖为木糖、核糖、葡萄糖、半乳糖或L-阿拉伯糖。
6.一种如权利要求1~5任一所述的植物性烤牛肉味风味料的制备方法,其特征在于,所述方法具体包括如下步骤:
(1)制备风味组合物:将风味物质用溶媒稀释成质量浓度为1%的溶液,并按照重量份数配成组合物,得到产物A;
(2)一次美拉德反应(I):在磷酸盐缓冲溶液中加入半胱氨酸、丝氨酸和还原糖反应,真空浓缩,得到产物B;
(3)一次美拉德反应(II):在磷酸盐缓冲溶液中加入赖氨酸和还原糖反应,真空浓缩,得到产物C;
(4)定向生物酶解:在大豆分离蛋白中依次加入胰蛋白酶、木瓜蛋白酶和风味蛋白酶进行生物酶解反应,随后灭酶,得到产物D;
(5)二次美拉德反应:将所述产物B、所述产物C、所述产物D与主料反应后冷却,随后加入所述产物A混合均匀,得到产物E;
(6)混合、均质:在所述产物E中加入辅料,高速均质得到所述植物性烤牛肉味风味料。
7.根据权利要求6所述的一种植物性烤牛肉味风味料的制备方法,其特征在于,所述步骤(2)中,磷酸盐缓冲溶液的pH值为5~6,反应温度为45℃~60℃,反应时间为0.5~3h;所述步骤(3)中,磷酸盐缓冲溶液的pH值为6~7,反应温度为80℃~100℃,反应时间为5min~2h。
8.根据权利要求6所述的一种植物性烤牛肉味风味料的制备方法,其特征在于,所述步骤(4)中,大豆分离蛋白定向生物酶解的工艺步骤为:在大豆分离蛋白中,按料液比为1:(5~10)(g:mL)加入水,并在温度为55℃,pH为6.0~7.0的条件下,先按酶底比0.5~1%加入胰蛋白酶酶解1~1.5h,再按酶底比0.2~0.5%加入木瓜蛋白酶酶解0.5~1h后,再以酶底比0.5~1%加入风味蛋白酶酶解0.5~1.5h,最终升温至85℃灭酶10min,得到产物D。
9.根据权利要求6所述的一种植物性烤牛肉味风味料的制备方法,其特征在于,所述步骤(5)中,反应pH值为6~7,反应温度为100℃~140℃,反应时间为0.5~2h;及混合温度为60℃~90℃,混合时间为5~15min。
10.一种如权利要求1~5任一所述植物性烤牛肉味风味料或如权利要求6~9任一所述方法制备的植物性烤牛肉味风味料在食品加工中的应用。
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