一种耐高温型猪肉香精的制备技术研究

Research of Technology on Preparing High–temperature Enduring Pork Flavor

以猪肉及其它辅料为原料制备出了一种耐高温型猪肉香精,主要考察了呋喃酮、桂皮油、丁位十二内酯等原料对猪肉香精头香香气的影响以及不同反应条件(反应温度、反应时间)对猪肉香精前体物的影响,确定了相对优化的原料添加量及反应条件。并对猪肉香精的耐热性能进行了表征研究,结果表明:经高温120℃处理20 min后,仍能保持较好的香韵结构,香气无明显损失,具有较好的耐热性能。

The high–temperature enduring pork flavor was prepared with pork and other materials.The influence of furanone,cinnamon oil,δ-dodecalactone on the aroma of compounding pork flavor,different reaction conditions（reaction time,reaction temperature） on the precursor of pork flavor were discussed.The optimum amount of materials and reaction conditions were determined.Additionally,the heat-resistant property of pork flavor was characterized by fingerprinting technology.The results showed that the pork flavor had good heat-resistant property.It still maintained good flavor structure,no significant loss of aroma when heated 20 min under 120 ℃.