奶味香精的制备技术与开发现状

Production Technology and Development Status of Milk Flavors

乳制品具有很高的营养价值,是日常饮食中常见的食物,而我国乳制品存在风味不突出等问题,因此奶味香精是目前香精领域的研究热点。乳制品主要风味物质大致分为脂肪酸类、酯类、醛类、酮类、醇类等。本文总结了现有的制备技术(化学合成法、微生物发酵法、酶法水解法以及复配法)以及专利情况,分析了目前奶味香精产业中存在的问题,为奶味香精的制备提供参考。

Dairy products occupy an important position in people's daily diet,and natural milk flavors are currently a research focus in the field of flavors.This paper summarizes the main flavor substances,preparation technologies,patents and analyzes the current production problems of milk flavors,which was meaningful for the research and development of milk flavors.