Method for optimizing fermentation and enzymolysis conditions

A technology for enzymatic hydrolysis conditions and optimization methods, applied in the field of fermentation and enzymolysis condition optimization methods

Inactive Publication Date: 2012-05-16
朱琼俊
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  • Abstract
  • Description
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Domestic reports on papain are mostly limite...

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  • Method for optimizing fermentation and enzymolysis conditions
  • Method for optimizing fermentation and enzymolysis conditions

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Embodiment Construction

[0008] The specific features of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0009] Example, using simultaneous distillation extraction / solid-phase microextraction-gas chromatography-mass spectrometry combined technology to determine the dynamic changes of the volatile characteristic flavor components of bacon; using solid-phase extraction technology to separate fat components and using gas chromatography-mass spectrometry to measure the composition changes of free fatty acids ; The acid value and peroxide value of bacon were measured by an automatic potentiometric titrator to reflect the degree of fatty acid oxidation, and the carbonyl value was measured by spectrophotometry; the sensory evaluation was combined with the measurement method of electronic nose and electronic tongue to analyze the effects of artificial fermentation and controllable enzymatic hydrolysis technology The influence of ba...

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Abstract

The invention discloses a method for optimizing fermentation and enzymolysis conditions, comprising the following steps of: (1) determining the dynamic variation of volatile characteristic flavor components of bacon by a simultaneous distillation extraction/solid-phase microextraction-gas chromatography-mass spectrography combination technique; (2) separating the fat component by the solid-phase extraction technique and determining the composition change of free fatty acid by the gas chromatography-mass spectrography technique; (3) determining the acid value and peroxide value of bacon by an automatic potentiometric titrimeter to reflect the degree of oxidation of fatty acid, and determining the carbonyl value by spectrophotometry; (4) analyzing the influences of artificial fermentation and controllable enzymolysis techniques on the bacon flavor by organoleptic evaluation combined with determining methods by using an electronic nose and an electronic tongue, and compared with the flavor and physicochemical indexes of the traditional bacon, determining the best fermentation and enzymolysis conditions; and (5) determining color by a full automatic color difference meter and a CIELAB (Commission Internationale de l'Eclairage Lab) color system, and analyzing the texture by an HDP/VB type detecting jaw texture analyzer. The method disclosed by the invention is simple, practical and scientific.

Description

technical field [0001] The invention relates to a fresh-keeping technology of food, and specifically discloses a method for optimizing fermentation and enzymatic hydrolysis conditions. Background technique [0002] Bacon is a unique traditional meat food in my country. It belongs to naturally fermented meat products. It has a production and processing history of thousands of years in my country. It is deeply loved by consumers because of its rich aroma, delicious taste and unique flavor. Suining sausage is one of the traditional famous foods in my country. It has been mostly produced in family workshops. The control of the processing process is mostly based on the experience accumulated by the ancestors for a long time. It is difficult to ensure that the quality of each batch of products is consistent and the quality is very high. It is difficult to ensure that each batch meets the requirements of the standard, making it difficult to control product quality. In addition, bac...

Claims

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Application Information

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IPC IPC(8): A23B4/22
Inventor 朱琼俊
Owner 朱琼俊
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