利用鸡骨酶解蛋白开发鸡肉香精产品的设计  

The Utilization of Enzymatic Hydrolysis Protein of Chicken Bone and Its Product Design of Chicken Flavor

作　　者：王励治[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《肉类研究》2010年第4期21-23,共3页Meat Research

摘　　要：肉类香精泛指具有肉类风味的一类食品添加剂,可广泛应用于肉类加工食品和方便食品,肉类香精通常被分为天然肉类香精与合成肉类香精两大类。以肉类蛋白酶解物、还原糖和半胱氨酸等物质为原料,辅以脂质等多种肉香风味的前体物质,通过热反应得到的合成肉味香精。本设计以鸡骨泥为原料,采用复合酶水解制备动物水解蛋白(HAP),再以HAP为基料,通过美拉德反应制备鸡肉香精,探究鸡肉香精的生产工艺。Meat flavor is a general reference about a kind of food additive that have flavor of meat and be widely applied in the meat process industry and convenience food. Usually, they includes two major kinds： natural meat flavoring and synthetic meat flavor. The synthetic meat flavor is produced mainly with the hydrolysates of animal protein, cysteine, deoxidized sugar and kinds of precursors of meat flavor, such as lipids, by Maillard reaction. In this product design chicken bone paste was firstly treated by enzymes to made hydrolyzed animal protein（HAP）.Then the HAP was used to prepare the chicken flavorings through Maillard reaction and the volatile components in which were analyzed.

关 键 词：鸡骨泥 酶解 鸡肉香精 美拉德反应 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]