浅述畜禽骨副产物开发肉味调味基料的赋香工艺  

Brief description on aroma processing technology of meat seasoning base material developed by livestock and poultry bone by-products

作　　者：彭静 李思图 梁雨轩 吴恒锐 樊晓盼 PENG Jing;LI Situ;LIANG Yuxuan;WU Hengrui;FAN Xiaopan

机构地区：[1]天津农学院工程技术学院,天津300384

出　　处：《肉类工业》2020年第1期49-53,共5页Meat Industry

基　　金：天津农学院大学生创新训练计划项目(国家级201910061024)。

摘　　要：作为一个畜牧业大国,我国畜禽产量位居世界前列。由于畜禽养殖业的迅速发展,导致的畜禽屠宰副产物也随之急增,因此只有加快这些副产物加工与开发的发展步伐,才能增加畜禽养殖业的经济收益,避免资源浪费,从而形成绿色、健康、稳定的可持续发展态势。畜禽骨中因含有多种人体所必需的营养物质,为此,开发利用畜禽骨的优势尽显无遗。介绍我国畜禽骨肉副产物加工利用的现状,简述了蛋白水解物的制备方法,指出生物学法与化学法对蛋白质水解的影响,浅述微生物发酵技术、调控脂肪氧化技术和添加天然香辛料3种赋香工艺制备肉味调味基料的可行性,为调制出具有独特风味的天然型调味基料以及畜禽骨副产物的最优利用提供新思路。China was a big animal husbandry country, livestock and poultry yield of China was at the front ranks of the world. Due to the rapid development of livestock and poultry breeding, by-products of livestock and poultry slaughtering increased. Therefore, developing steps of processing and development of by-products should be accelerated, and the economic benefits of livestock and poultry breeding was increased, and waste of resources was avoided, and a green, healthy and stable sustainable development situation was formed. Livestock and poultry bone contained a variety of nutrients necessary for the human body, therefore, the advantages of developing and utilizing livestock and poultry bone were obvious. The current situation of processing and utilization of livestock and poultry bone and meat by-products in China was introduced, and preparation methods of protein hydrolysates were briefly described, and the effects of biological and chemical methods on protein hydrolysis were pointed out, and feasibility of preparing meat seasoning base material by microbial fermentation technology, lipid oxidation technology and adding natural spices was briefly discussed. It provided a new idea for the preparation of natural seasoning base materials with a unique flavor and the optimum utilization of livestock and poultry bone by-products.

关 键 词：畜禽骨 酶解技术 微生物发酵 脂肪氧化 天然香辛料 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程] TS264[轻工技术与工程—食品科学与工程]