食品添加剂鲜味剂.ppt
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1、第八章第八章 增味剂增味剂(Flavor Enhancers)(鲜味剂、风味增强剂)鲜味剂、风味增强剂)定义定义 Definition种类和分类种类和分类 Varieties and Classification 鲜味剂特点和协同作用鲜味剂特点和协同作用 Characteristics and synergism 鲜味剂各论鲜味剂各论 Umami enhancers能补充或增强食品原有风味的物质。能补充或增强食品原有风味的物质。A flavor enhancerA flavor enhancer is a substance that is added to a food to supplem
2、ent or enhance its original taste or flavor.(国外人喜欢用香料作物,中国人喜欢用酱料)Flavour enhancers are used in savory foods to enhance the existing flavor in the food.1.Definition()savory,meaty,broth-like,delicacy,umami The term umami was first coined by the scientist Kikunae Ikeda of the Tokyo Imperial University
3、way back in 1908.Ikeda is quoted as saying:There is a taste which is common to asparagus,tomatoes,cheese and meat but which is not one of the four well-known tastes of sweet,sour,bitter and salty.2.Varieties and classification()我国允许使用我国允许使用 6 6 种种.按按 结结 构构 分分 为为 (Classify according to chemical struc
4、ture)氨基酸类氨基酸类(animo acid-based):L-L-谷氨酸钠谷氨酸钠 (monosodium L-glutamate,MSG),(monosodium L-glutamate,MSG),丙氨酸丙氨酸 (L-(L-alaninealanine).).有机酸类有机酸类(o(organic acid-based):琥琥珀珀酸酸二二钠钠 (disodiumdisodium succinate succinate),),有有时时称称作作干干贝素。干贝内含贝素。干贝内含0.37%0.37%,蛤蜊,蛤蜊0.14%0.14%,鲍鱼,鲍鱼0.03%0.03%核苷酸类核苷酸类(nucleoti
5、de-based):5-5-肌苷酸二钠肌苷酸二钠 (disodiumdisodium 5-inosinate,IMP),5-inosinate,IMP),5-5-鸟苷酸二钠鸟苷酸二钠 (disodiumdisodium 5-guanylate,GMP 5-guanylate,GMP),Disodium succinate5-鸟苷酸二钠,Disodium 5-guanylate 5-肌苷酸二钠,Disodium 5-Inosinate 新型鲜味剂新型鲜味剂 天天 然然 鲜鲜 味味 抽抽 提提 物物(natural natural flavor flavor extracts):extracts)
6、:*肉肉类类抽抽提提物物(meat meat extracts):extracts):含含一一定定量量的的IMP IMP,约约1g/100g.1g/100g.*酵母抽提物酵母抽提物(yeast extracts):(yeast extracts):富含富含GMPGMP.水水 解解 动动、植植 物物 蛋蛋 白白(hydrolyzed hydrolyzed vegetable vegetable or or animal animal proteins):proteins):含含大大量量谷谷氨氨酸酸盐盐(glutamate),(glutamate),约约10g/100g10g/100g。风风味味小
7、小肽肽。,P63 水解植物蛋白组成 新新型型鲜鲜味味剂剂与与谷谷氨氨酸酸和和核核苷苷酸酸混混合合物物(mixtures mixtures of of the the above above flavor flavor enhancers enhancers,glutamateglutamate,and nucleotidesand nucleotides).).为什么复合调料比单纯的味精效果好?为什么复合调料比单纯的味精效果好?3.鲜鲜 味味 剂剂 的的 特特 点点 及及 其其 协协 同同 作作 用用(characteristics of flavor enhancers and their
8、synergistic effect)不同鲜味剂,其呈现的鲜味不同鲜味剂,其呈现的鲜味 (UmamiUmami)有所不同。有所不同。如如:IMPIMP呈鲜鱼呈鲜鱼味,味,MSGMSG呈肉味鲜味,呈肉味鲜味,GMPGMP呈呈香菇鲜味,琥珀酸有贝类鲜香菇鲜味,琥珀酸有贝类鲜味味。酱油酱油(soy sauce)(soy sauce),竹笋竹笋(bamboo shoot)(bamboo shoot)-天冬酰氨天冬酰氨(asparagine(asparagine);贝类贝类(shellfish)(shellfish),酒酒(wine)(wine)-琥珀酸琥珀酸(succinicsuccinic acid
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