肉味香精的生产现状及发展研究  

Production status and development of meat flavor

作　　者：李露[1] 王金水[1] 韦志彦[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国调味品》2009年第4期22-24,共3页China Condiment

摘　　要：文章在介绍肉味香精发展的基础上,对肉味产生的基础——美拉德反应的特点及主要原料氨基酸的来源和生成方法进行了探讨,同时重点分析了利用蛋白酶解液——糖通过美德反应制备肉味香精的特点、现状及前景。The characteristics of the maillard reaction for producing meat flavor were introduced based on its development in the present paper. The source and production methods of the main raw material-amino acids were discussed. The characteristics, advance and prospects of preparing meat flavor by means of Maillard reaction using enzymatic protein hydrolysate and sugar were analyzed.

关 键 词：肉味香精 美拉德反应 酶解 植物蛋白 

分 类 号：TS264.3[轻工技术与工程—发酵工程]