Studies On The Preparation Of Beef Flavors By Thermal Reaction

The beef-like flavor, that produced mainly with the hydrolystaes of animal protein,cysteine and deoxidized sugar by Maillard Reaction. In this paper,we chosen beef as the substance of the enzyme, which have a high content of protein .They were hydrolyzed by Papain,Flavourzyme and compound enzyme respecitively.The results showed that the Papain hydrolysis conditions were:temperature of 60℃,pH=6.0,enzyme concentration 0.2%, substrate concentration 3:1,Papain hydrolysisi for 3h.The Flavourzyme hydrolysis conditions were:temperature of 50℃,pH=5.5, enzyme concentration 0.4%, substrate concentration 3:1,Papain hydrolysisi for 4h.The orthogonal experiment was conducted to optimize the conditions for hydrolysis based on the single-factor test.The results of the study indicated: firstly ,papain hydrolysis for 1 hour under the conditions of temperature 65℃,enzyme concentration 0.1%,substrate concentration 3:1 , pH7.0;then flavorzyme hydrolysis for 5 hour under the conditions of temperature 55℃,enzyme concentration 0.4%,pH=6.0. Under these conditions,the beef hydrolysates by amino acid automatic analyzer for analysis, and identified the major 18.Preparation of Maillard reaction formula of natural meat flavors are more complex ,factors affecting the reaction more.Use of cysteine and protein hydrolysates and glucose in the Maillard reaction under high temperature is important way to produce meat flavor.The effect of hydrolysis time of beef , dosage of cysteine and glucose on flavor of Maillard Reaction product were determined.And an optimized ration among the materials ere obtained.Then the optimized temperature, pH and reaction time for Maillard reaction were determined.The result showed that the optimized conditions of the Maillard Reaction were :hydrolysisi time of 105min,temperature of 105℃,pH=7.0,100g hydrolysate of beef,50g glucose,5g xylose, 25g cysteine, 7.5g VB1,glycin/cysteine=1:2.The research of the beef flavor by Maillard reactive microcapsules showed that the microcapsules conditions were:the ratio of Arabic colloid and maltose 2:1,Wallmaterial/ core 2:1.Three factors ,homogen pressure,inlet temperature and outlet temperature, were determined by the ecapuslation efficiency and flavoring,and the optimal conditions were as follows 35Mpa of homogen pressure, 180℃of inlet temperature and 100℃outlet temperature.The comparison of encapsulation and common beef flavor showed that the encapsulation flavoring has the flavor stability for a longer time. Keywords : Beef; Maillard reaction; Microencapsulation...