马胜学-食品香精及应用精讲.pptVIP

Flavor and Its Applications 食品香精及应用 Dr. Steve Ma 马胜学 博士 Table of Content 主要内容 Basic Knowledge of Flavor 香精的基本知识 Definition and Perception 香精、香料的定义和感知 Flavor Applications in Liquid Products 香精在液体产品中的应用 Flavor Basics 香精的基本知识 Definition: 定义 Flavor is a mixture of various flavor materials (aroma chemicals) with specified ratios to form a specific flavor profile. 香精, 这里指食用香精, 是由几种乃至几十种香原料按一定比例调配而成. 它们均具有一定的香型. Complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting. Aroma: volatile Taste: non-volatile Mouthfeel: non-volatile 它是在品尝过程中由嗅觉、味觉和三叉神经等感觉器官等所感受到的一种非常复杂的综合感受。 Flavor Basics 香精的基本知识 Definition: 定义 Flavor is a mixture of various flavor materials (aroma chemicals) with specified ratios to form a specific flavor profile. 香精, 这里指食用香精, 是由几种乃至几十种香原料按一定比例调配成. 它们均具有一定的香型. Flavor Perception 香精的感知 Flavor Perception is a combination of Olfaction, Taste,, and Chemosensory Irritation input in the sensory cortex of the brain. Natural flavoring materials 天然香料 Herbs and spices: essential oils, extracts and oleoresins Aromatic vegetables: onion, garlic, mushroom Flavoring materials made by processing: 加工香料 HVP, YE, soy sauce, reaction flavor, meat and fish extract Butter and cheese flavors Smoke flavors Synthetic ingredients: organic chemicals 合成香料 Flavor potentiators and enhancers: MSG, IMP/GMP, Maltol. 增味剂 Flavor Applications in Foods香精在食品中应用 Adjuvant Effect, e.g. Wine, milk, leave tea 辅助作用 Stabilizing Effect (for natural products) 稳定作用 Complementary Effect (for processed foods) 补充作用 Corrective Effect (for medicines) 矫味作用 Flavoring Effect (e.g. water, snacks, etc.) 赋香作用 Replacing (natural ingredient/product)替代作用 Creation of New Flavor Profiles 创造全新的口味 Technical Solution for New Product/Formulation 新产品配方在技术上的实现 果汁饮料 果汁饮料的加工工艺: 浓缩果汁 ? 调配（水、糖、酸、Vc、香精等） ? 均质 ? 脱气 ? UHT杀菌 ? 灌装 ? 冷却 ? 贴标 ? 检验 ? 成品 果汁饮料用香精 在果汁饮料加工中常使用以下两种香精或结合使用，但在 添加时先添加水质香精，然后再添加乳化香精。 乳化香精: 同水质香精相比，乳化香精具有以下特点：