Preparation Of Natural Beef Flavor And Simulation Discussion Of Reducing Sugar-amino Acid Reaction System

Chinese food is known for color,smell and taste,which smell and taste are the key indicators that decide food whether be accepted by market or not,beef flavor is one of the most popular tastes with consumers,it has a wide range of market and application in snack food,instant noodle,spice and even beef product processing,researching natural beef flavor of rich aroma,mellow taste,realistic flavor has stronger practical significance in deep processing of beef product and meeting diversified needs of food industry.In the paper,beef was used as raw material to prepare the reaction precursor by enzymatic hydrolysis,and preparing natural beef flavor by Maillard Reaction.Optimizing process conditions of enzymatic hydrolysis and Maillard Reaction,accessing natural flavor of rich,natural aroma and roast beef flavor.At the same time,analyzing and investigating fragrant substance and change of taste amino acids,studying mechanism of fragrance and flavor,meat flavor was prepared by Maillard Reaction simulation which based on reducing sugar and amino acid system to discuss characteristic of fragrance and flavor during preparation,hoping that providing certain theoretical basis for the design of reactive materials in advance or order-based development of characteristic flavor.The main conclusions are as follows:1.With beef as raw material,preparing Maillard Reaction precursor(enzymatic solution)by enzymatic hydrolysis for the purpose,amino acid nitrogen as main index,through single factor comparison,orthogonal experiment optimization,systematically investigating effect of different enzyme and enzymatic hydrolysis methods,obtaining appropriate enzymatic hydrolysis method,combination enzymatic hydrolysis of alkaline protease and trypsin,the optimum conditions were as follows: the ratio of alkaline protease and trypsin 1:1,the ratio of solid and liquid 1:2,the enzyme amount 0.3%,enzymatic temperature 60?,enzymatic time8.5h,pH7.0,the content of amino acid nitrogen of beef enzymatic solution was 0.33g/100 mL under the conditions.2.The natural beef flavor was prepared by Maillard Reaction which beef enzymatic solution as raw material,combining with reducing sugar,sensory evaluation as main index,the optimum reaction conditions of Maillard Reaction through single factor and orthogonal experiment were as follows: enzymatic solution 20 m L,addition amount of xylose 3%,reaction time 60 min,reaction temperature 90 ?,pH7.0.The natural beef flavor which prepared was brown liquid with rich and natural roast beef flavor.3.Using SPME-GC-MS to analyze qualitatively of fragrant ingredients of natural beef flavor which prepared,identifying 15 kinds of volatile flavor components,mainly alcohol,ketone,aldehyde,olefin and ester.Which mercaptan and 3-methylthiopropanal synergistically constitute natural beef flavor of rich aroma.4.Through automatic amino acid analyzer,investigating change of taste amino acids before and after Maillard Reaction,before reaction,the total content of taste amino acids in beef enzymatic solution was 3.91g/100 mL,after reaction,it was 1.88g/100 mL,there were various taste amino acids participating Maillard thermal reaction that the total amount was2.03g/100 m L,among which,the largest contribution to Maillard Reaction were aspartic acid,serine,arginine.Taste amino acids and which participated Maillard Reaction had an important role formation of beef taste and aroma,but the reaction mechanism was complex,need further explored.5.Simple reducing sugar and amino acid as raw material,beef flavor was prepared by Maillard Reaction simulation,through the systematic review of different reducing sugar and-amino acid combinations,obtaining suitable species and quality ratio of reducing sugar and amino acid: xylose: ascorbic acid: bright acid:methionine: cysteine hydrochloride was10:5:3:8:4,reaction temperature 95?,reaction time 40 min,pH8.0,the beef flavor prepared was brown,rich and pleasant roast beef flavor.6.Totally 14 kinds of aroma compounds were identified which beef flavor of simulation preparation through analysis of headspace sampling,electronic nose and GC/MS,mainly methyl,alcohol,aldehyde and ketone and other substances,and identified characteristic flavor substance of beef,3-methylthiopropanal and methyl mercaptan;compared with natural beef flavor prepared,they had better similarity,indicating that simulation preparation of beef flavor in reducing sugar and amino acid system has a certain feasibility,or in the preparation of natural beef flavor,it could obtain specific flavor characteristic through preferred reducing sugar and supplemental amino acid.