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摘要：本课题首先对金华火腿的理化性质进行检测，然后以水解度和感官评价为指标，利用单因素实验及响应面实验优化酶解的最优条件；然后利用美拉德反应制备金华火腿天然香精并进行了GC-MS分析；在此基础上对其在饼干中进行了应用评价。结果显示，金华火腿酶解的最佳条件为：酶添加量为1.5％，酶解时间3.23h，水料比1.8:1， 60℃，pH6.5；金华火腿香精的配方为火腿酶解液51％，葡萄糖3.5％，D-木糖0.5％，甘氨酸0.5％，DL-丙氨酸0.5％，L-半胱氨酸盐酸0.5％，Vb1 0.5％，Vc 1％，反应温度110℃，反应时间2h。通过气相色谱-质谱联用技术(GC-MS)分析表明进行美拉德反应后的酶解液产生了适中的醛类化合物、呋喃类化合物和烯烃化合物，它们均可以增强金华火腿肉香风味。68795
毕业论文关键词：金华火腿肉；酶解液；天然香精；响应面分析；美拉德反应；GC-MS
Development of Natural Flavor of Jinhua Ham
Abstract：In this paper, the physical and chemical properties of Jinhua ham were first tested, and then the optimal conditions of enzymolysis were optimized by single factor experiment and response surface experiment. Then, the natural flavor of Jinhua ham was prepared by Maillard reaction. GC-MS analysis was carried out on the basis of which the application was evaluated in the biscuits. The results showed that the optimum conditions were as follows: enzyme addition amount 1.5%, enzymolysis time 3.23h, water ratio 1.8: 1, 60 ℃, pH6.5; Jinhua ham flavor formula for ham hydrolyzate 51%, glucose 3.5%, D-xylose 0.5%, glycine 0.5%, DL-alanine 0.5%, L-cysteine hydrochloride 0.5%, Vb1 0.5%, Vb1%, reaction temperature 110 ° C, reaction Time 2h. Analysis by Gas Chromatography-Mass Spectrometry (GC-MS) showed that the enzymatic solution after the Maillard reaction produced moderate aldehydes, furan compounds and sulfur-containing compounds, all of which could enhance the aroma of Jinhua ham The
Key words: Jinhua ham meat; enzymolysis solution; Natural flavor ; response surface analysis; Maillard reaction; GC-MS
目录
上海应用技术大学 1
1绪论 6
1.1研究的意义与目的 6
1.2肉味香精的研究概况 7
1.2.1肉味香精的理论基础及研究发展历程 7
1.3生物酶解反应 7
1.3.1生物酶制剂的概述及优势 7
1.3.2生物酶制剂在肉制品中的应用 8
1.4木瓜蛋白酶 8
1.5天然香精的发展历程 8
1.5.1金华火腿风味物质的发展现状 8
1.5.2金华火腿口味及呈味物质的研究 9
1.6美拉德反应 9
1.6.1前期反应阶段 9
1.6.2中期反应阶段 9
1.6.3 末期反应阶段 9
1.7本课题研究的主要内容 10
2实验材料和方法 11
2.1 实验材料 11
2.1.1实验原料 11
2.1.2 仪器、设备 11
2.2 实验方法 11
2.2.1蛋白质含量的测定 11
2.2.2脂肪含量测定（酸水解法）