Study On The Preparation Of Xuanwei Ham Flavoring Base On Biological Enzyme Method

Xuanwei ham is famous for its long history and fresh tender, it is rich in nutrients completely. However, the production processing of the ham accumulated a lot of corners bottoms, and failed to give the subsequent utilization, resulting in a huge waste. The famous Xuanwei ham was chosen as the raw material. The degree of hydrolysis and characteristic aroma components as the main evaluation index in this thesis. Inartificial and high quality Xuanwei ham flavoring base was prepared by biological enzyme technology, maillard reaction technique and gas chromatography mass spectrometry(SPME-GC-MS). The new high-quality ham flavor base will be developed using response surface methodology and orthogonal design aiming to lay the theoretical foundation for the flavoring of ham processing. Specific results are as follows:(1) We studied the enzymatic effect of the enzyme complex flavor, animal proteolytic enzyme, papain, bromelain, alkaline protease and neutral protease enzymes. The operation conditions for the taste components and flavor precursors extraction by enzymatic catalysis using a combination of flavourzyme and animal proteolytic enzyme were optimized by single factor experiment and surface response analysis. The results indicated that optimum conditions were: the dose of flavourzyme amount 0.37% and animal proteolytic enzyme 0.41%, the ratio of sample to water 1:8, initial pH 7.38, reaction time 4.19 h, reaction temperature 50℃. Under such experimental conditions, the measured final degree of hydrolysis is 23.19%, rating taste 53.10, smell score 53.87, comprehensive evaluation index was 39.83.(2) The type and amount of reducing sugars, univariate type and amount of amino acids, the amount of cysteine hydrochloride, the amount of yeast extract, the amount of thiamine, temperature and time on effect of maillard reaction flavoring were investigated. The optimum conditions for the maillard reaction optimized by L16(45) orthogonal experiments were as follows: ham hydrolyzate 15 ml, xylose 3%, cysteine hydrochloride 1%, yeast extract 0.3%, the fat of ham 0.5%, thiamine 0.2%, reaction temperature 115℃, reaction time 40 min. Under such experimental conditions, flavoring sensory score was 68.33, the color is dark red-brown with rich fragrance ham.(3) The aroma compositions of Xuanwei ham and flavoring base were analyzed by SPME-GC-MS. We can see through sensory evaluation and flavoring composition component: Ham flavors overall acceptance spray drying process weaker than the ham flavor base(liquid) on ham flavor intensity; Xuanwei ham flavor base(liquid) generally accepted better by people, it was consistent with that of raw ham. Raw ham, ham flavor base(powder form) and ham flavor base(liquid) are detected in each of the 22 kinds of volatile flavor compounds, 16 species, 37 kinds. Raw ham and ham flavor base(powder form) contains dodecanoic, Palmitic acid, Cis-6-octadecenoic acid, oleic acid, 4 species. Raw ham and ham flavor base(liquid) contains octanal, 1-Nonanal, Dodecane, 2-Heptanone, Palmitic acid, oleic acid, 2-Pentylfuran and others,9 species.