摘要
根据市场对海鲜类咸味香精的要求,选取合适的已开发原料,运用不同的加工技术,包括美拉德反应技术和调香师的调香技术研发出适合市场需要的各类海鲜香精。并简单涉及到酶解物,萃取物和反应物。通过天然反应香精和头香香气的完美搭配来体现海鲜的头香和口味一致性。本文仅探讨几个具有一般代表性的海鲜香精:蟹味,海苔和金枪鱼香精,同时简单叙述了海鲜酶解物以及海鲜反应物的生产工艺流程及要点。
According to the market demand for the seafood flavorings,we chose suitable materials and adopted different techniques including Maillard reaction and perfumery technology to blend savory flavors.Enzyme hydrolysis,extracts and Millard materials were used.The crab flavor,seaweed flavor and tuna fish flavor were used as examples showing the processing of compounding natural reaction flavor and volatile fragrance to meet the requirement for seafood flavor.The sea food enzymatic hydrolysis and Millard reaction were briefly discussed.
出处
《中国食品添加剂》
CAS
北大核心
2011年第4期68-70,82,共4页
China Food Additives
关键词
海鲜
酶解
美拉德
调香
咸味香精
seafood
enzyme
maillard
compounding
savory flavor
