摘要
利用微生物发酵技术生产一种新型牛肉香精。先利用米曲霉对牛肉进行固态发酵,再利用酵母菌进行二次发酵,二次发酵过程中物料的游离氨基酸含量迅速增加,为美拉德反应提供了前体。通过热反应得到的牛肉香精酱香浓郁,口感醇厚饱满,后味悠长。
Microbial fermentation technology was used in this paper to produce a new style beef flavoring. Aspergillus oryzae was first used in solid-state fermentation, and then Saccharornyces cerevisiae was used in secondary fermentation, during which the free amino acids content increased a lot, and these free amino acids may supplied as precursors in the following Maillard reaction. The beef flavoring provides outstanding sauce-style flavor, mellow mouth feeling, full taste, and long aftertaste.
出处
《中国调味品》
CAS
北大核心
2008年第12期84-87,共4页
China Condiment
关键词
牛肉香精
微生物发酵
米曲霉
酵母
beef flavoring
microbial fermentation
Aspergillus oryzae
Saccharomyces cerevisiae
