Preparation Of Maillard-Reaction Type Dry-Cured Ham Flavor

In this paper,using enzyme to hydrolyze the protein of Jinhua ham and soybean meal, then through thermal reactions(that is Mallard Reaction) to prepare dry-cured ham flavor.The raw materials of the Maillard reaction are the producetions of biologic enzyme hydrolysis1 The protein of Jinhua ham and soybean meal was hydrolyzed by Protamex and Flavourzyme.According to the protein hydrolysing ability(expressed as Degree of Hydrolysis,DH%),two different kinds of proteinase(Flavourzyme and Protamex)were studied.Under their appropriate temperature and pH,the optimum concentration of Protamex and Flavourzyme that hydrolyze the Jinhua ham and soybean meal were respectively as follow:0.045 AU·g^-1 and 0.06 AU·g^-1,15 LAPU·g^-1 and 20 LAPU·g^-1.On this basis,the hydrolyzing ability of mixed enzymes was studied.The results showed that the mixture enzyme optimum hydrolysis parameters of Jinhua ham were figured out as follows: pH 6.07,temperature 43℃,time 1.09 h,Protamex 0.045 AU·g^-1,Flavourzyme 15 LAPU·g^-1, the concentration of protein is 5%(w/w),the mixture enzyme optimum hydrolysis parameters of soybean meal were figured out as follows:pH 5.13,temperature 48℃,time 1.32 h,Protamex 0.045 AU·g^-1,Flavourzyme 15 LAPU·g^-1,the concentration of protein is 5%(w/w)2 Maillard reactions to prepare dry-cured ham flavor were studied.Through sensory evaluations on the reaction products,the basic reaction materials and conditions were determined as follows:Glutamate 1.83g,methionine 2.00 g,temperature 115℃,hydrolyzed Jinhua ham protein 50g,hydrolyzed soybean meal protein 10g,fat 1.5g,glucose 2g,thiamin 1 g,xylose 1 g,pH 7.5,reaction time is 1h.3 Volatile components in the dry-cured ham flavor were analyzed,and then compared with the self-made soup of Jinhua ham,Rugao ham and Xuanwei ham,in order to evaluate the dry-cured ham flavor.Volatile components were extracted by Solid Phase Microextraction(SPME),The extracts were isolated and identified by gas chromatograph-mass spectrometry(GC-MS) and electronic nose respectively.One hundred and thirty compounds were obtained totally.Among which,there were forty-seven in Jinhua ham soup,forty-seven in Rugao ham soup,thirty-four in Xuanwei ham soup,thirty-five in hydrolyzed Jinhua ham protein,thirty-eight in dry-cured ham flavor.The difference that between the three kinds of dry-cured ham soup and dry-cured ham flavor in volatile compounds as follow:the contents of alcohol,low molecular weight aldehyde were higher in soup than dry-cured ham flavor,the contents of heterocyclic aldehyde,sulfide,pyrazine,thiophene are higher than the soup.The effect of different doses of maize starches on dry-cured ham flavor are different,the effects of same doses maize starches andβ-CD on dry-cured ham flavor are different as well.