美拉德增香调味料的应用

为增加食物香气，改善目前香味料传统的生产方法，提出了一种全新的生产工艺，通过氨基化合物和还原糖或其它羟基化合物之间发生反应，生成具有各种香气的加工食味料，又称美拉德增香调味料。此反应一般在100～160℃之间进行，且生产设备不宜太大，以200L以下为宜，转率控制在60-120rpm之间，反应后的产品一般要求在10℃以下贮存。通过关拉德反应可生成肉类、家禽类、海鲜类、焦糖等香气、香味，似真度较高。美拉德增香调味料在香精生产中的普及推广，为食品行业注入了新鲜的活力，并展现出良好的前景。

The application of Maillard condiment

In order to improve the traditional condiment-producing method, a totally new one is just put forward. Mixing amide and reducing sugar or other oxy compounds together produce the wonderful condiment with various flavors produced, which is called Maillard condiment. With suitable equipment below 200L, this reaction undergoes in the environment of 100~160'C. The rotating frequency should be in the range of 60~120 rotations per minute. And the final products should be preserved under 100'C. The condiments with meat flavor, poultry flavor, seafood flavor and caramel flavor can be made in the Maillard reaction. Maillard condiments can be widely used in production. Therefore, it has a bright future.