【作者】 张颖；

【导师】 张晓鸣； 张强；

【作者基本信息】 江南大学 ， 食品工程（专业学位）， 2023， 硕士

【摘要】 公众对高盐摄入量的日益关注推动着全球减盐工作。如何能精准、快速地评价食盐咸度是新型食盐制品探索道路上的必要环节。本文基于感官评价与电子舌技术,构建含盐配料咸度感知量化分析方法,确立方法可行性,为咸味调配料的开发提供咸度评价分析手段。与此同时,开发减盐产品也是当务之急。本文以平菇肽和红花籽油酶解氧化产物为底物,构建复合美拉德反应体系,确立兼具丰富醇厚味感和浓郁菌菇特征风味的热加工风味肽制备工艺,为创新减盐技术提供一种新型味觉增强剂。主要研究内容如下:基于感官评价与电子舌技术,建立等咸度味觉感知氯化钠浓度与电子舌咸味响应值之间的关联性,y=11.573x+20.661,R~2=0.9954。提出了咸度指数(Salinity index,SI)概念,SI为待测样品味觉感知氯化钠浓度与其实际氯化钠浓度的比值。对于未知咸度的样品,可以利用电子舌咸味电极测定其咸味值,根据上述标准曲线,计算得到样品的味觉感知氯化钠浓度及SI。SI值大于1,即具有增咸效果;SI值越大,减盐增咸作用越强。由此实现待测样品咸度感知的量化分析。从方法学角度判定了咸度感知量化分析方法的可行性。确定了该方法的测量范围为32～105 mmol/L;检出限在10.3 mmol/L和10.4 mmol/L之间;线性范围为45～90 mmol/L;灵敏度为0.6 mmol/L;可选择的试验溶剂为超纯水、蒸馏水和纯净水。重复性试验RSD均小于1%,再现性试验RSD均小于2%,精密度良好;回收率为98.26%～103.42%,符合要求;以及试验样品需要在密封避光的条件下进行储存。为了制备减盐调味料,采用生物酶解技术确定平菇肽的最佳酶解工艺为:在料液比为1:9的平菇粉与水的混合液中,加入0.05%(w/w)的果胶酶,在40°C和p H 5.0的条件下酶解5 h,升温至60°C后,在p H 8.0的条件下,再加入0.5%(w/w)的复合蛋白酶Ⅰ,继续酶解3 h,降温至50°C后,再加入0.3%(w/w)的氨肽酶,酶解1.5 h。制备所得的平菇酶解液水解度达到23.46%,固形物溶出率达到52.33%,平菇酶解液主要成分为游离氨基酸和小肽,采用咸度感知量化分析方法对平菇肽样品溶液进行评价,发现0.1%、0.2%、0.3%的平菇肽溶液的咸度指数均大于1,增咸率分别达到11.51%、14.48%、17.44%,表明平菇肽具有良好的减盐增咸效果。研究发现添加酶解红花籽油对平菇美拉德肽的菌菇特征风味强化效果较好,确定了红花籽油的最优酶解工艺为:将红花籽油配置成底物浓度为40%的水溶液,加入0.75%(w/w)脂肪酶,在45°C和p H 8.0的条件下反应6 h。确定了兼具丰富醇厚味感和浓郁菌菇特征风味的平菇美拉德肽制备方法:以平菇酶解液、红花籽油酶解物(15%)、木糖(16%)和半胱氨酸(10%)为反应底物,调节混合液p H到7.5,在130°C下反应100min。咸度感知量化分析发现平菇美拉德肽的咸度指数均大于1,其中添加量为0.3%(w/w)的样品的增咸率为9.40%,但与相同量平菇肽相比,咸味增强效果减弱。更多还原

【Abstract】 Growing public concern regarding high salt intake is driving global salt reduction efforts.Accurate and rapid assessment of saltiness is crucial for exploring new salt products.This paper constructs a quantitative analysis method for saltiness perception of salt-containing ingredients based on sensory evaluation and electronic tongue technology.The feasibility of the method is established to evaluate and analyze saltiness in the development of salty seasoning ingredients.At the same time,it is also important to develop salt-reducing products.This paper was focused on using Pleurotus ostreatus peptides and safflower seed oil enzymatic hydrolysates as substrates to construct a complex Maillard reaction system.This system established the preparation process for thermal processing flavor peptides with strong kokumi and mushroom characteristic flavor,offering a new taste enhancer for innovative salt reduction technology.The main research contents are as follows:Using sensory evaluation and electronic tongue,the correlation between the equal saltiness perception Na Cl concentration and the electronic tongue saltiness response value was established.The resulting equation was y=11.573x+20.661(R~2=0.9954).The concept of Salinity index(SI)was proposed,and SI is the ratio between the taste perception Na Cl concentration of the sample to be tested and its actual Na Cl concentration.For samples with unknown saltiness,the saltiness value could be measured by the electronic tongue salty electrode.Based on the standard curve above,the taste perception Na Cl concentration and SI of the sample could be calculated.When the SI value was greater than 1,the sample showed a saltiness enhancement effect.The higher the SI value,the stronger the salt reduction and saltiness enhancement effect.This enabledd the quantitative analysis of the saltiness perception of the sample to be measured.The feasibility of the method for the quantitative analysis of saltiness perception was determined from the perspective of methodology.The measuring range of this method was found to be 32～105 mmol/L.The detection limits were between 10.3 mmol/L and 10.4 mmol/L.The linear range was determined to be 45～90 mmol/L.The sensitivity was 0.6 mmol/L.Optional test solvents were ultrapure water,distilled water and purified water.The RSDs of the repeatability tests were less than 1%,and the RSDs of the reproducibility tests were less than2%,indicating good precision.The recovery was 98.26%～103.42%,satisfying the requirements.It was important to store test samples in sealed and light-proof conditions to maintain their quality.In order to prepare a salt reduction seasoning,the optimal enzymatic process for Pleurotus ostreatus peptides was determined by using biological enzymatic hydrolysis technology.A mixture of Pleurotus ostreatus powder and water was hydrolyzed with 0.05%(w/w)pectinase at a ratio of 1:9 for 5 h at 40°C and p H 5.0.The mixture was then heated to 60°C and 0.5%(w/w)alkaline protease was added at p H 8.0,followed by continuing hydrolysis for 3 hours.After cooling down to 50°C,0.3%(w/w)flavor protease was added,and hydrolysis was continued for 1.5 h.The degree of hydrolysis(DH)of the Pleurotus ostreatus enzymatic solution reached 23.46%,and the solid dissolution rate reached 52.33%.The main components of the Pleurotus ostreatus enzymatic solution were free amino acids and small peptides.It was found that the SI values of Pleurotus ostreatus peptide solutions were higher than 1,and their saltiness enhancement rates of 0.1%,0.2%,and 0.3%solution reached 11.51%,14.48%and17.44%,respectively,indicating that Pleurotus ostreatus peptides have a good effect of salt reduction and saltiness enhancement.Furthermore,the enzymatic hydrolysate of safflower seed oil could enhance the characteristic flavor of Maillard reaction of Pleurotus ostreatus hydrolysate.The optimal enzymatic process of safflower seed oil was determined as follows:safflower seed oil was configured into an aqueous solution with a substrate concentration of 40%,and lipase with a mass fraction of 0.75%(w/w)was added.The mixture was then reacted for 6 h at 45°C and p H8.0.The preparation method of Pleurotus ostreatus Maillard peptides with strong kokumi taste and mushroom characteristic flavor was determined by carrying out the reaction at 130°C for100 min using the Pleurotus ostreatus enzymatic solution,safflower seed oil hydrolysates(15%),xylose(16%),and cysteine(10%)as the reaction substrates and adjusting the p H of the mixture to 7.5.Saltiness perception quantitative analysis showed that the SI values of all the Pleurotus ostreatus Maillard peptides were higher than 1,and the saltiness enhancement rate of the sample with the addition of 0.3%(w/w)was 9.40%,which was weaker than that of the same amount of Pleurotus ostreatus peptides.更多还原