发酵型肉味香精的研制  

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,广东广州510640

出　　处：《食品工业科技》2007年第4期124-127,共4页Science and Technology of Food Industry

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。Lactobaciltus casei, Micrococci were inoculated into the meat at the ratio of 1：2. The result showed that the fermented meat generated 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 by Maillard reaction were： the addition of glucose, alanine, glycin, HVP was 4.2%, 3.5%, 8% and 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：TS264.3[轻工技术与工程—发酵工程]