| 天然肉味香料和香精制备新工艺 |
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| 引用本文： | 苏龙.天然肉味香料和香精制备新工艺[J].广西轻工业,2006,22(4):10-12. |
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| 作者姓名： | 苏龙 |
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| 作者单位： | 广西玉林师范学院化学与生物系,广西,玉林,537000 |
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| 摘 要： | 主要研究了以猪肉为主要原料,采用酶解技术与美拉德反应技术相结合制备天然肉味香料香精的新工艺,实验结果表明:(1)在美拉德反应前先对鲜肉进行酶解,可以克服反应时间过长的缺点;(2)经过酶解的产品,风味增强,对人体感官能够形成较强的刺激;(3)美拉德反应中温度控制在100~104℃时,反应产物的香气特征更逼真。
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| 关 键 词： | 猪肉 酶解 美拉德反应 天然肉味香料 |
| 收稿时间： | 2006-06-09 |
| 修稿时间： | 2006年6月9日 |
Studies on new technology of preparing natural meat flavor & flavoring |
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| Su Long.Studies on new technology of preparing natural meat flavor & flavoring[J].Guangxi Journal of Light Industry,2006,22(4):10-12. |
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| Authors: | Su Long |
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| Abstract: | The new technology of preparing natural meat flavor by using the essence of pork as basic material in enzyme-decomposition and Maillard reaction was reported.The results of study showed that:(1) Enzyme-decompounding to pork before Maillard reaction,can overcome the disadvantage of longer reaction time;(2) Flavour potentiation by enzyme-decomposition,can form the strong stimulation to body sensory;(3) The characteristic odor of product was more reality while the temperature was in the range of 100℃ ~140℃ in Maillard reaction. |
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| Keywords: | Pork Enzyme-decomposition Maillard reaction Natural meat flavor |
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