一种耐高温型猪肉香精的制备技术研究  

Research of Technology on Preparing High–temperature Enduring Pork Flavor

作　　者：牛云蔚[1] 肖作兵[1] 朱建才[1] 戴水平[1] 李臻[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《食品工业》2011年第10期73-75,共3页The Food Industry

基　　金：上海高校选拨培养优秀青年教师科研专项基金项目(编号:yyy10070)

摘　　要：以猪肉及其它辅料为原料制备出了一种耐高温型猪肉香精,主要考察了呋喃酮、桂皮油、丁位十二内酯等原料对猪肉香精头香香气的影响以及不同反应条件(反应温度、反应时间)对猪肉香精前体物的影响,确定了相对优化的原料添加量及反应条件。并对猪肉香精的耐热性能进行了表征研究,结果表明:经高温120℃处理20 min后,仍能保持较好的香韵结构,香气无明显损失,具有较好的耐热性能。The high–temperature enduring pork flavor was prepared with pork and other materials.The influence of furanone,cinnamon oil,δ-dodecalactone on the aroma of compounding pork flavor,different reaction conditions（reaction time,reaction temperature） on the precursor of pork flavor were discussed.The optimum amount of materials and reaction conditions were determined.Additionally,the heat-resistant property of pork flavor was characterized by fingerprinting technology.The results showed that the pork flavor had good heat-resistant property.It still maintained good flavor structure,no significant loss of aroma when heated 20 min under 120 ℃.

关 键 词：猪肉香精 指纹分析技术 耐热性能 

分 类 号：TS264.3[轻工技术与工程—发酵工程]