Studies On Technical Of Preparation Of Beef Flavor By Hydrolysis Protein

Meat odor is one of the food flavor which is hardest research, and the development prospects of the meat odor are very wide.Research on different processing conditions beef soup and beef flavor aroma composi-tions were analyzed by HS-SPME and GC-MS(gas chromatography-mass spectrometry),which is the foundation for constructing beef flavor aroma fingerprint lays and controlling beef flavor process, and improving the process more effectively. The study as follows:Research on boiled beef soup with different cooking process conditions, and observing the heating temperature, heating time, tallow on the influence of cooked beef soup aroma by orthogonal experiment and sensory evaluation analysis method. To sum up the optimum technological conditions of cooked beef soup through appraisaling boiled beef soup aroma active ingredient and then comparing these active ingredients by the HS-SPME-GC-MS. To obtain the best flavor beef soup technological conditions:90℃,5% tallow, cooked 3h.Research on hydrolytic technics of beef by enzymatic method, it shows that hydrolysis is poor by single enzyme. The best effect of hydrolyzing is the composite of Flavourzyme and meat hydrolysis enzyme by comparing the effects of respectively composite of Flavourzyme with the neutral protease, papain, meat hydrolysis enzyme. To make sure the best hydrolysis enzyme solution by single factor and orthogonal testtime 2h; temperature 50℃; pH 7.0; Flavourzyme:meat hydrolysis enzyme=1:1; The most suitable enzyme quantity:9000u/g protein.Research on the influence of thermal condition on beef flavor. To make sure the condition of temperature, time, PH through a series of single factor experiment and sensory evaluation. That is:reaction temperature 110℃, time 80min, initial PH 6.5.Research on the influence of thiamin on flavor:First, the sensual analysis through sensual evaluation team; Second, make sure the relations thermal degree with thiamin by UV spectrophotometer; Third, compare the fragrance compounds of thermal system and beef soup samples; Fourth, compare sulfur and heterocyclic compounds containing of beef soup reference samples with beef flavor. Which determine total strength variations by the change of sulfur and heterocyclic compounds. And the beef essence when added 0.6g thiamine is better.