【摘要】 为优化风香鸡腿的酶解工艺,研究酶解工艺条件:风味蛋白酶酶浓度、酶解时间、酶解温度对风香鸡腿的抗氧化活性和感官评定的影响,采用响应曲面法建立酶解制备风香鸡腿的工艺条件与其抗氧化能力和感官品质的二元回归方程。结果表明:酶浓度、酶解时间、酶解温度、酶浓度与酶解时间的交互作用、酶解时间与酶解温度的交互作用对DPPH自由基清除率影响极显著(P<0.01),酶浓度、酶浓度与酶解时间的交互作用对感官总体可接受度得分影响极显著(P<0.01),其中各因素对DPPH自由基清除率和感官总体可接受度得分的影响大小依次为酶解温度>酶浓度>酶解时间。风味蛋白酶酶解制备风香鸡腿的最佳工艺条件为酶浓度0.16%,时间2.47h,温度48℃,此时风香鸡腿的DPPH自由基清除率为69.13%,感官总体可接受度得分高。更多还原

【Abstract】 In order to optimize the enzymatic hydrolysis process of dry-cured drumstick,the enzymatic hydrolysis conditions are studied:the effects of flavor protease concentration,enzymatic hydrolysis time and enzymatic hydrolysis temperature on the antioxidant activity and sensory evaluation of dry-cured drumstick.The response surface method is used to establish the binary regression equation of the process conditions and antioxidant capacity and sensory quality of the prepared dry-cured drumstick.The results show that DPPH radical scavenging activity of the dry-cured drumstick is significantly influenced by enzyme concentration,enzymatic hydrolysis time,enzymatic hydrolysis temperature,interaction between enzyme concentration and enzymatic hydrolysis time,interaction between enzymatic hydrolysis time and enzymatic hydrolysis temperature(P<0.01),and the overall sensory acceptability is significantly influenced by enzyme concentration and interaction between enzyme concentration and enzymatic hydrolysis time(P<0.01).The effect of each factor on DPPH free radical clearance rate and overall sensory acceptability score is successively the enzymatic hydrolysis temperature>enzyme concentration>enzymatic hydrolysis time.The optimal conditions for the preparation of dry-cured drumstick by enzymatic hydrolysis are as follows:enzyme concentration is 0.16%,time is 2.47 h,temperature is 48℃.At this time,the DPPH·clearance rate of dry-cured drumstick is 69.13%,and the overall sensory acceptability score is high.更多还原