精炼牛油和熬制牛油对热反应牛肉香精风味的影响及原因分析.docVIP

  精炼牛油和熬制牛油对热反应牛肉香精风 味的影响及原因分析# 叶欢，张晓鸣** 5 10 15 20 25 30 35 40 （江南大学食品学院,江苏无锡 214122） 摘要：本文对两种不同加工方式的牛油——精炼牛油和熬制牛油从原料氧化状态分析、脂肪 酸组成分析、挥发性成分分析（GC-MS）三方面进行比较，探究用酶解熬制牛油制备的牛肉 香精比用酶解精炼牛油制备的牛肉香精具有更浓郁牛肉香气更高逼真度的原因。结果表明， 熬制牛油中对牛肉香气贡献较大的呋喃类化合物含量较高，也含有较多可直接呈现脂香的醛 类、酸类和酮类化合物。酶解后的熬制牛油及精炼牛油中对特征香气有贡献的化合物种类都 分别比酶解前丰富并且含量更高。酶解后熬制牛油中醛类、醇类、酸类、酯类的含量都分别 比在酶解后精炼牛油中高，而它们是形成具有特征香气杂环化合物的重要中间体，这也是直 接导致用酶解后熬制牛油制备的牛肉香精的香气更加浓郁逼真的原因。 关键词：美拉德反应；牛肉香精；熬制牛油；精炼牛油；风味 中图分类号：TS202.3 Study on the effect of refined tallow and crude tallow on the flavor of the thermal process beef essence Ye Huan, Zhang Xiao Ming (School of Food Science and Technology,Jiangnan University,JiangSu WuXi 214122) Abstract: This paper investigated the reason why the beef essence prepared by enzymatic hydrolyzed crude tallow had a more vivid and stronger flavor than that of enzymatic hydrolyzed refined tallow, by comparing the oxidation state, fatty acid composition and the volatile components of these two material. The results showed that the content of furan compounds , which made great contribution to the flavor , were higher in the crude tallow than that in the refined tallow. Meanwhile, the former has more aldehydes, acids and ketones, which contributed to the fragrance of lipid. Both the two kinds of enzymatic hydrolysates had more flavor compounds than before enzymolysis. In addition, the content of aldehydes, alcohols, acids and esters, which were important intermediates of characteristic aroma compounds, were higher in the enzymatic hydrolyzed crude tallow than that in the enzymatic hydrolyzed refined tallow. This was the main reason why the flavor of the beef essence prepared by enzymatic hydrolyzed crude tallow was better. Key words: Maillard Reaction; Beef Essence; Crude Tallow; Refined Tallow; Flavor 0 引言 肉味香精是一种使用频率很高的食品香精，已广泛应用于肉制品、调味品、方便面、膨 化食品等众多食品中，能明显地改善产品的口感及风味。 肉味香精按制备方法来分主要包括调配型香精和热反应型香精[1]。热反应型香精作为一 种新型的食用香精，由于其肉香味较为浓郁柔和且相对健康的特点，近年来受到了广泛关注。 热反应型香精的风味主要通过美拉德反应形成，反应过程较为复杂，包括氨基酸与还原糖的 基金项目：十二五国家科技支撑计划（2011