1鸡肉香精的制备及研究).docVIP

鸡肉香精的制备及研究 摘 要 以肉类酶解物、半胱氨酸和还原糖等物质为原料，通过热反应得到的肉味香精具有原料天然、肉香纯正、留香持久等优点，被广泛用于方便面、汤料、快餐等食品中，以增加或赋以食品独特的肉香味。近年来，国外对热反应香精的研究较为活跃，而国内在这方面的研究还相对薄弱和滞后，相关报道还比较少。 水解蛋白是利用生物方法或化学方法降解动植物中的蛋白质而制成的、含有人体需要的各种肽类和氨基酸、并且能保持原料天然风味的一种新型的多功能添加剂水解蛋白可分为水解植物蛋白和水解动物蛋白。与水解植物蛋白相比，水解动物蛋白的作用特点更明显：水解动物蛋白从新鲜畜禽原料中提取，蛋白质含量高，氨基酸模式更接近人体需要，更能体现动物性原料的风味特点。 关键词： 鸡肉香精 制备 酵解 水解蛋白 Preparation and study of Chicken Flavor Abstract Meat hydrolysates, cysteine ??and reducing sugars and other substances as raw materials, natural raw materials by the thermal reaction meat flavor, meaty pure, fragrant lasting advantages, are widely used in instant noodles, soup,fast food and other foods, to increase the unique flavor of meat or given to food. In recent years, foreign study on the thermal reaction flavors are more active domestic research in this area is still relatively weak and lag-related reports is still relatively small. Hydrolyzed protein is the use of biological methods or chemical degradation of proteins in plants and animals made ??of, containing the body needs a variety of peptides and amino acids, and to maintain the natural flavor of raw materials of a new multi-functional additive hydrolyzed protein can be divided into hydrolyzed vegetable protein and hydrolyzed animal protein. Compared with hydrolyzed vegetable protein, the role of hydrolyzed animal protein characteristics: hydrolyzed animal protein extracted from fresh poultry raw material, high protein content, amino acid pattern is closer to human needs, to better reflect the flavor characteristics of animal raw materials.Keywords: Preparation of Chicken Flavor glycolysis hydrolyzed protein 鸡肉香精的制备及研究 目 录 1.我国肉鸡产业面临的国内外形势 4 1.1当前，我国肉鸡业正面临着严峻的国内外形势。 4 1.2方面，我国肉鸡产品存在大量的竞争对 4 2.开发肉鸡深加工产品的重要意义 5 3.热反应肉味香精的制备 5 3.1热反应肉味香精的定义及介绍 5 3.2制备热反应鸡肉香精的基本原料 6 3.2.1半胱氨酸盐酸盐(L．Cysteine Monohydrochloride) 6 3.2.2D．葡萄糖(D．Glucose；Dextrose) 6 3.2.3D一木搪(Xylose；Wood sugar) 6 3.2.4鸡肉水解物 6 3.2.5盐酸硫胺素(Thiamine Hydrochloride) 7 3.3工艺流程 7 3.4操作要点 7 4.感官分析方法 7 4.1简单描