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咸味食品香精对食品安全的影响 总被引:1,自引:0,他引:1
<正>咸味食品香精(Savory flavoring)是 上世纪七十年代兴起的一类新型食 品香精,我国上世纪八十年代开始研究 生产咸味食品香精,上世纪九十年代是 我国咸味食品香精飞速发展的十年。经 过二十年的时间,目前我国咸味食品香 精生产技术已经进入世界先进行列,咸 味食品香精生产量和消费量也进入世界 前列。 随着咸味食品香精生产和使用量的 相似文献
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食品添加剂香味料的开发应用汪清泉(广州百花香料股份有限公司广州,510370)食品用香料是指用于食品强化香和味的一种添加剂,食品用香精因具有较浓烈的香味成分,所以仅需极小量使用于食品,即能产生令人喜爱的香味效果,因此食品用香精被广泛应用于食品工业。食... 相似文献
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食品用香精是为了改变、改善食品的香气或者味道而加入食品中的物质,绝大部分食品用香料是天然存在于食品中的物质.配置成香精是重现或者增强某种天然存在的食品的味道。 相似文献
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食品添加剂和配料在香精生产中的应用 总被引:1,自引:0,他引:1
介绍了酸度调节剂、抗结剂、抗氧化剂、着色剂、乳化剂、酶制剂、增味剂、防腐剂、增稠剂、食品加工助剂、变性淀粉、麦芽糊精、环糊精等食品添加剂和配料在热反应香精、粉末香精、乳化香精和其他香精生产中的应用.讨论了香精中使用食品添加剂和执行GB2760-2007的关系,指出食品添加剂在香精中的应用应视为食品添加剂的复配,应该注意避免因香精中添加剂剂量过多,导致食品中添加剂含量超标.提出了该领域的发展方向,包括加强研究、多样化、天然化、复配使用等. 相似文献
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通过对食用香精的系统介绍以及其在糖果,饮料,调味料,乳制品和烘焙制品等食品工业中的作用,阐述了作为食品添加剂的食用香精的重要性。 相似文献
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食品呈香物质的分子基础及食品香精的配制 总被引:2,自引:2,他引:0
本文探讨食品呈香物质的成分及食品香精的配制。介绍用作食品香料的主要植物,食品香精配制方法简便易行,经济和社会效益显著。 相似文献
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H. Tuorila 《Trends in Food Science & Technology》1996,7(12):453-456
Flavor preferences largely develop during the first years of life when children are exposed to the available food supply. Consequently, certain flavors are expected to appear at certain concentrations for a food to be well liked in a given society. However, consumers also have individual preferences based on factors such as age, health and food neophobia. The abundant food supply in Western societies favors consumer segmentation. 相似文献
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食品风味智能控释技术是指食品的风味成分通过对其在食品加工以及摄取过程的环境响应来控制其释放与否、释放速度以及释放程度。智能控释有利于食品风味在食品加工、储藏过程的稳定,也能使其充分赋予食品的功能属性。可应用于食品风味的智能控释技术包括微胶囊化技术、微球技术、纳米技术、脂质体技术、超分子形成法等。 相似文献
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发酵类食品是主要通过直接接种微生物而产生特殊风味或者将食物浸入含有微生物的臭卤水中,从而获得特殊食品风味的中国传统食品。其中,采用含有微生物的卤水进行发酵是常见的发酵方式。因此,微生物在该类食品中一直扮演着一种非常重要的角色,具有较高的研究价值。本文阐述了发酵类型的食品所需要的卤水中微生物的鉴定常用方法,以及卤水微生物与风味成分的产生之间的关系,同时论述了卤水中微生物在各种发酵食品制作过程中所起到的功能特性,包括提高豆制品的营养价值、延长保质期、去除有害成分等问题,并提出了较为可行的新型发酵类食品卤水改进方向,为进一步开发理想的食品微生物发酵剂,控制有害物质的残留、拓展相关有益微生物资源的研究提供较为明确的指导方向。 相似文献
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M.G. Sajilata K. Savitha R.S. Singhal V.R. Kanetkar 《Comprehensive Reviews in Food Science and Food Safety》2007,6(1):17-35
ABSTRACT: Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off‐flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The process is called “scalping” and is of great concern to the food industry, which is always looking out for new avenues in “packaging solutions” for its final product quality needs. The review highlights the various attributes of the scalping process, explores approaches to the reduction of the manifested undesirable effects, and covers other relevant aspects. 相似文献
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随着食品市场多样化的发展,咸味香精不仅仅局限于液态和膏状,利用美拉德反应配合人工调配的氧化油脂和微乳化工艺,再经离心喷雾干燥而成的粉末香精,既保留了通过美拉德反应的逼真肉香,又能通过乳化包埋、喷雾干燥得到风味浓郁、使用方便的食品香精。 相似文献
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THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION 总被引:1,自引:0,他引:1
HARRY LAWLESS 《Journal of food quality》1991,14(1):33-60
The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory-mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross-referenced against human sensitivities in order to estimate their sensory impact. 相似文献
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Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations. 相似文献
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<正>威尔德集团是全球领先的食品饮料天然配料制造商和世界最大的香精配料企业之一,并向食品饮料工业提供最现代化的生产加工技术设备。其中公司生产的纯天然儿童饮料佳必爽果汁饮料, 相似文献