评价并测定牛肉饼的红度值（a*）、pH值、硬度及回复性，研究其在牛肉制品中的应用效果。结果表明：通过2 次正交试验，确定出美拉德反应体系中添加香辛料的最优水平组合为香蔥粉0.15%、姜粉0.05%、料酒0.15%、桂皮粉0.03%、丁香粉0.005%、香叶粉0.02%、草果粉0.0025%，按此配方制备的牛肉调味基料风味最佳，说明天然香辛料的添加能够对牛肉调味基料起到进一步的赋香作用。此外，牛肉调味基料的添加量对牛肉饼品质有显著影响，尤其是使牛肉饼的a*显著增加；随着牛肉调味基料添加量的增加，牛肉饼的硬度呈下降趋势，而回复性呈上升趋势；利用模糊数学法对牛肉饼的感官品质进行评价的结果表明，牛肉调味基料的添加量为3%时，产品较受欢迎。
关键词：牛骨肉末；香辛料；牛肉调味基料；美拉德反应；电子鼻
Optimizing the Preparation of Beef Flavoring Base and Its Application in Beef Patties
FAN Xiaopan1， WU Chenyan1， WANG Rui1， ZHANG Bonan1， MA Lizhen1，2，*
（1. National R&D Branch Center for Conventional Freshwater Fish Processing （Tianjin）， Tianjin Engineering and Technology
Research Center of Agricultural Products Processing， College of Food Science and Biotechnology， Tianjin Agricultural University，
Tianjin 300384， China； 2. Tianjin Key Laboratory of Aqua-Ecology and Aquaculture， College of Fisher Science，
Tianjin Agricultural University， Tianjin 300384，China）
Abstract： The experiment investigated the preparation of beef flavoring base from frozen minced beef bone with meat
（3：7， m/m） by sequential high-pressure extraction， enzymatic hydrolysis and Maillard reaction in the presence of natural spices. The amount of natural spices added to the reaction system was optimized by orthogonal array design method based on electronic nose response data to sulfide. The applicability of beef flavoring base produced in this study was investigated by evaluating the sensory quality， redness value （a*）， pH value， hardness and resilience of beef patties with different proportions of beef flavoring base added. Addition of 0.15% Allium ascalonicum powder， 0.05% ginger powder， 0.15% cooking wine， 0.03% cinnamon powder， 0.005% clove powder， 0.02% bay leaf powder， 0.0025% Fructus Tsaoko powder to the Maillar reaction system was found to be optimal to obtain the best flavor. Moreover， this study also demonstrated that the quality of beef patties was significantly influenced by the amount of added beef flavoring base， especially in terms of a significant increase in a*. Hardness declined and resilience increased with increasing addition of beef flavoring base. Sensory evaluation based on fuzzy mathematics suggested that addition of 3% beef flavoring base to beef patties was the most appreciated by sensory panelists.
Key words： minced beef bone with meat； spices； beef flavoring base； Maillard reaction； electronic nose