肉味香精制备中增稠工艺的研究

肉味香精制备中的增稠工艺的研究

主要研究了天然肉味香精制备中增稠剂的选择及工艺优化,实验结果表明:选择5%的羧甲基纤维素(CMC)作为成品香精的胶体,60～70℃水浴加热溶解,搅拌30min,胶体溶解后,放置24～48h溶涨再用于制备肉味香精。其增稠性能好、无色无味;在3000r/min的转速下均质搅拌30min,香精稳定性好。

Choice thickening reagent and optimized technics in Maillard meat flavor preparation by essence of pig bond was studied. The results showed： Choosed 5% CMC as the gum of meat flavors in finished product, while dissolved the gum 60 - 70℃ water baths, mixing blend 30 minutes, the gum placed 24 - 48 hours swelling after dissolved; it increased the dense function, had no color, tasteless, at 3000r/min mix blend 30 minutes, the stability of meat flavors was better.