中国第三代肉味香精生产技术

The Third-generation Process Technology of Meat Flavorings in China

中国第一代肉味香精生产技术始于1983年前后,采用酵母抽提物、水解植物蛋白和还原糖为主要原料,通过热反应法制备,所得产品香味浓郁、头香饱满,成本较低,但缺少肉类的特征风味。中国第二代肉味香精生产技术始于上世纪90年代中期,采用肉、骨为主要原料,通过一次酶解和热反应法制备,所得产品肉香浓郁,但不同种动物肉的特征风味差异不明显。中国第三代肉味香精生产技术遵循"味料同源"的中国特色肉味香精制造新理念,融合了脂肪调控氧化、肉类蛋白多级靶向酶解和低度热反应等3项核心技术,产品肉香味柔和、自然,肉类特征风味突出,原汁原味感强。

The first-generation process technology of meat flavorings in China started around 1983, which was prepared by thermal reaction using yeast extracts, hydrolyzed vegetable protein and reduced sugar as major raw materials. The first-generation meat flavorings featured rich aroma, full and round top note and low cost, but were devoid of char- acteristic flavor of meat. The second-generation process technology of meat flavorings began in the middle of 1990＇s, which was prepared by mono-enzymolysis followed by thermal reactions, using meat and bones as major raw materials. The second-generation meat flavorings featured rich meat aroma, but the characteristic flavors from different types of meat didn＇t distinguish obviously. The third-generation process technology of meat flavorings followed the new meat fla- vorings process concept with Chinese character ＂Same Origin of Flavor as Raw Material＂, which combined three nu- cleus technologies, including fat controlled-oxidation, multiple targeted enzymolyses of meat protein and low temperature thermal reactions. The third-generation meat flavorings present mild and natural aroma, remarkable meat characteristic flavor and high authenticity to meat and soups.