发酵型肉味香精的研制  

Preparation for fermented meaty flavor

作　　者：魏欣[1] 徐仲伟[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2007年第1期62-66,共5页China Condiment

基　　金：广东省科技计划支持项目(2005A20303002)

摘　　要：将干酪乳杆菌、小球菌按1∶2的比例接种到肉类中,添加2%的食盐、0·5%的糖,在30℃下进行发酵,产生独特香气和滋味;然后添加4·2%葡萄糖、3·5%丙氨酸、8%甘氨酸、7·6%HVP、水分含量为18%,在112℃条件下反应132min,可获得肉香浓郁的发酵型肉味香精。Lactobacillus easel, Micrococci was inoculated into the meat, which ratio of them are 1 ： 2. The result showed that the fermented meat generate special aroma and flavor when the addition of salt, sugar was 2 %, 0.5% respectively, and the temperature of fermentation was 30℃. It was found that the optimum reaction conditions in preparing fermented meaty flavor of Maillard reaction were： the addition of glucose, alanine, glycin , HVP was 4.2 %, 3.5 %,8 %,7.2% respectively, and the content of water was 18%, the mixture was heated at 112℃for 132 minutes.

关 键 词：肉味香精 微生物发酵 美拉德反应 

分 类 号：TS264.2[轻工技术与工程—发酵工程]