植物蛋白水解及在热反应肉味基料中应用进展

植物蛋白来源广泛、品种繁多、价格低廉，早期以水解植物蛋白为原料制备热反应肉味基料再辅以调香所得肉味香精产品肉风味不佳。随后以动物蛋白水解物和动物脂肪为主要原料制备肉味基料再辅以调香的产品，因肉风味像真性好，成为行业主流。近年来，随着人们健康与环保意识的提高，替代动物性原料制备植物性肉味香精（素肉香精）得到青睐，从而如何以水解植物蛋白为原料制造理想的肉味基料再次成为肉味香精行业亟需解决的课题。本文综述了国内外迄今报道的植物蛋白水解工艺、以水解植物蛋白为原料制备肉味基料工艺及检测的风味物质，将为新型植物性热反应肉味基料工艺的研发提供参考。

Development of Preparation of Hydrolyzed Vegetable Protein and Its Application to Produce Thermal Reaction Meat Stock

Vegetable proteins have the advantages of widespread resources, multi-variety and low price. In the early years, meat flavorings were produced with thermal reaction meat stock and blending of flavors, where the former of undesirable meat flavor was prepared using hydrolyzed vegetable protein (HVP) as the main raw material. Consequently, up to now hydrolyzed animal protein (HAP) and animal fat have been utilized in preparation of meat stock and the resulted meat flavorings are popularly industrialized therefore due to good meat flavor. However, in recent years with the awareness of health and environmental protection, vegetarian meat flavorings with no materials from animal tissue are favored. Thus preparation of desirable meat flavorings with HVP instead of HAP is becoming a new issue in the flavor and fragrance industry. Technologies of hydrolysis of vegetable protein and preparation of thermal reaction meat stock from HVP along with flavor compounds reported therein were summarized and reviewed in this paper. This review could provide reference for development of meat stock preparation-technology aiming at vegetarian meat flavorings.