天然肉味香料和香精制备新工艺研究

Studies on New Technology of Preparing Natural Meat Flavor & Flavoring

本文主要研究了以猪骨素为主要原料制备天然肉味香料香精的新工艺 ,实验结果表明 :(1)美拉德反应中温度在10 0～ 14 0℃范围时 ,反应产物的香气特征与反应温度、反应时间和反应物配比有密切关系 ;(2 )在香精调配过程中 。

The new technology of preparing natural meat flavor by using the essence of pig bones as basic material in Maillard Reaction was reported. The results of study showed that: (1) The characteristic odor of product was obviously related to the temperature(in the range of 100℃-140℃), time and the ratios of the reactants; (2) the flavor quality was significantly influenced by spicy and soy odors during compounding the meat flavouring.