概述食品风味强化剂的技术研究

Study on the technology of food flavor enriching agent

介绍了食品风味强化剂的生产方法,主要有压榨、蒸馏、萃取、吸附、超滤、顶空气体捕集和CO2高压提取等物理方法;在热加工过程中发生了分解、氧化和重排等反应,生成具有食品特殊风味的香味物质的热加工法;通过化学合成制成香料化合物,再经过设计,并按照主香、辅香、头香和定香的设计比例等一系列人工手段配制而成的化学合成法和利用酶法、微生物法获得风味物质的生物技术法;其次阐述了食品风味强化剂的分析方法分为前处理法、分离方法、鉴定方法和综合评价4个步骤;最后说明了食品风味强化剂的调配技术,其程序一般为4步。

This article introduces the making approaches of food flavor enriching agent. They are physical method, heat- processing method, chemical compound method and biological technology. Physical method includes squeeze, distillation, extraction, absorption, filtration, air separation-and -collection, and CO2 extraction with high pressure. During the course of heat processing, after many reactions such as decomposition, oxidation and rearrangement etc. , the special material with food flavor is produced. Chemical compound technology adopts the mixing ratio of body scent, extra scent, top scent and fixed scent to make food - enriching agent. Biological technology makes the flavorenriching agent with the help of ferment and microorganism. This article also points out the four analysis procedures of the food flavor - enriching agent ; they are pretreatment, separation, identification and synthetically evaluation. Finally, the four - step compounding technology of food flavor enriching agent is pointed out.