食品添加的剂 鲜味剂.pptVIP

第八章增味剂( Flavor Enhancers) (鲜味剂、风味增强剂) ◆定义 Definition ◆种类和分类 Varieties and classification ◆鲜味剂特点和协同作用 Characteristics and synergism ◆鲜味剂各论 Umami enhancers  1. Definition(√) ◆能补充或增强食品原有风味的物质。 oA flavor enhancer is a substance that is added to a food to supplement or enhance its original taste or flavor.(国外人喜欢用香料作物, 中国人喜欢用酱料) Flavour enhancers are used in savory foods to enhance the existing flavor in the food  savory, meaty, broth-like, delicacy, umami The term umami was first coined by the scientist Kikunae Ikeda of the Tokyo Imperial University way back in 1908. Ikeda is quoted as saying There is a taste which is common to asparagus, tomatoes cheese and meat but Which is not one of the four well-known tastes of sweet, sour, bitter and salty  2. Varieties and classification (v) ◆我国允许使用6种 按结构分为( Classify accordingto chemical structure) 氨基酸类( animo acid- based): L谷氨酸钠( (monosodium L-glutamate,Msg 丙氨酸( C-alanine  ●有机酸类( organic acid- based): 琥珀酸二钠( disodium. succinate)有时称作千贝 素。干贝内含037%,蛤蜊014%,鲍鱼0.03% 核苷酸类( nucleotide- based) 5肌苷酸二钠(aoam5 inosinate, IMe) 5鸟苷酸二钠( disodium5 guanylate, G),  COOH CH2 COOH mH H2N H2I COoH L-Glutamic Acid L-Aspartic Acid Disodium succinate  Nao POHz Nao POHz-C 2 5-肌苷酸二钠, 5-鸟苷酸二钠 Disodium 5 -Inosinate Disodium 5 -guanylate  ☆新型鲜味剂 ●天然鲜味抽提物(nawa∫ flavor extracts 肉类抽提物( meat extracts)含一定量的P, 约1/10g 举酵母抽提物6 yeast extracts)富含M  水解动、植物蛋白( hydrolyzed vegetal6e0 r animal proteins.含大量谷氨酸盐 glutamate)l约10/00。风味小肽。,P63水解植 物蛋白组成 为什么复合调料比单纯的味精效果好? 新型鲜味剂与谷氨酸和核苷酸混合 ty (mixtures of the above flavor enhancers, glutamate, and nucleotides  3.鲜味剂的特点及其协同作用 (characteristics of flavor enhancers and their synergistic effect) ◆不同鲜味剂,其呈现的鲜味 Umami)有所不同 如:IⅧP呈鲜鱼味,MSG呈肉味鲜味, GMP呈香菇鲜味,琥珀酸有贝类鲜 味