肉味香精的研究概况及其应用

简述了肉味香精研究历程的三个阶段,着重介绍了通过模拟肉味物质的加热过程,利用Maillard反应制备热反应肉味香精的生产原理及工艺技术,其关键性生产原料是含硫氨基酸和还原糖,利用HVP或HAP来修饰整体香味,要严格控制反应条件和进料.最后就其在方便面、熟肉制品产品中的应用做了详细说明,并指出更安全、更可靠、更天然的肉味香精将有着更为广阔的应用前景.

THE STATUS OF STUDY AND APPLICATION OF MEAT FLAVOR

It was Narrated the status of study on meat flavor briefly and introduced the theory and the technology of production that make use of Maillard reaction emphatically: Used amino acids including sulfur and deoxidized sugars as pivotal production material, modified the unitary flavor by HVP or HAP and controlled the reactive condition and reactants strictly. Explained the application of meat flavor in convenient noodles and cooked meat products in detail. Finally showed that meat flavor would be with brilliant prospect in the food industry.