鲜味物质及鲜味调味料的研发进展

顾俊浩; 俞铮; 张佳汇; 王芳; 李晓燕; 刘太昂; 王锡昌

doi:10.13386/j.issn1002-0306.2022090047

鲜味物质及鲜味调味料的研发进展

doi: 10.13386/j.issn1002-0306.2022090047

1.
上海海洋大学食品学院，上海 201306
2.
上海太太乐食品有限公司，上海 201812
3.
上海真谱信息科技有限公司，上海 200444

基金项目: 固态复合调味料中鲜美指数预报智慧平台的构建与运用（D-8006-19-0079）。

详细信息

作者简介:
顾俊浩（1999−），男，硕士研究生，研究方向：食品营养与品质评价，E-mail：1924658633@qq.com

通讯作者:
王锡昌（1964−），男，博士，教授，研究方向：食品营养与品质评价，E-mail：xcwang@shou.edu.cn

中图分类号: TS254.4
计量
- 文章访问数: 16
- HTML全文浏览量: 11
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2022-09-07
- 网络出版日期: 2023-06-19

Progress on Research and Development of Umami Substances and Umami-based Seasonings

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Totole Food Co., Ltd., Shanghai 201812, China
3.
Shanghai Zhenpu Information Technology Co., Ltd., Shanghai 200444, China

摘要

摘要: 以鲜味物质为基础的鲜味调味料作为安全、方便的一类定型调味料产品，已成为餐饮业和食品工业高质量快速发展的重要技术支撑。本文以鲜味物质以及鲜味调味料为综述对象，分别介绍了鲜味物质的组成，包括游离氨基酸及其钠盐、呈味核苷酸及其钠盐、鲜味肽及其配料并概述鲜味物质的味觉互作；鲜味调味料的制取方法，包括物理法、化学法、生物法和组合法。同时，阐述了鲜味调味料在食品中的应用，包括提高食品的可接受度、提高食品的营养价值以及与菜谱式调味料和预制菜肴结合。最后，对鲜味调味料未来的发展方向进行展望，以期为开发安全、美味、健康的鲜味调味料，提升其在食品工业中的应用价值提供参考。
- 鲜味调味料 /
- 鲜味物质 /
- 制取方法 /
- 接受度 /
- 营养价值 /
- 菜谱式调味料 /
- 预制菜肴
Abstract: As a safe and convenient type of products, umami-based seasoning is become an important technical support for high-quality and rapid development of catering and food industry. This article focus on umami substances and umami-based seasonings, introduces the umami substances including free amino acids, flavoring nucleotides, umami peptides and its ingredients, and expanding the interaction of taste compounds. The preparation of umami-based seasonings included physical, chemical, biological and combination methods. Besides, application of umami-based seasonings in food acceptance and nutritional value enhancement, recipe solution and prefabricated dishes formulation are summarized. Finally, the research areas of umami-based seasonings are also prospected, so as to provide reference for the research and development of safe, delicious, and healthy umami-based seasonings, to improve its value in food industry as well.
- umami-based seasonings /
- umami substances /
- preparation methods /
- acceptance /
- nutritional value /
- recipe solutions /
- prefabricated dishes

HTML全文

表 1 鲜味调味料的组合法制取条件及其产品特点

Table 1. Manufacturing conditions and product characteristics of umami-based seasonings obtained by combination methods

组合法	食材	添加的分解酶	添加的发酵菌种	添加的美拉德反应物	产品特点	参考文献
酶法-发酵法	鸡骨	风味蛋白酶、复合蛋白酶	木糖葡萄球菌、鲁氏酵母	无	具有较好的鲜味，香味浓郁	[53]
	猪肉	中性蛋白酶、中性脂肪酶	植物乳杆菌、酒精酵母	无	具有干腌火腿风味	[54]
	毛虾虾油	复合蛋白酶、木瓜蛋白酶	戊糖片球菌、清酒乳杆菌	无	淡黄色粉末，味道鲜美	[55]
	鲐鱼	中性蛋白酶、风味蛋白酶	米曲霉	无	红褐色液体，具有明显鲜香味	[56]
发酵法- 酶法	南极磷虾	风味蛋白酶	植物乳杆菌、鲁氏酵母菌、木糖葡萄球菌	无	风味饱满，鲜味和醇厚感强	[57]
	豆粕，麸皮，面粉	中性蛋白酶、中温α-淀粉酶	黑曲霉、米曲霉	无	红棕色豆酱，具有浓厚的鲜味	[58]
酶法-美拉德反应	牛骨肉末	风味蛋白酶、复合蛋白酶	木糖葡萄球菌、植物乳杆菌等	木糖、葡萄糖、半胱氨酸、V_B1等	具有独特肉香味	[59]
	紫贻贝	风味蛋白酶	无	谷氨酸、木糖、葡萄糖	黄褐色液体，鲜味突出，具有紫贻贝特征香气	[60]
	远东拟沙丁鱼	风味蛋白酶	无	木糖	棕黄色液体，鲜味浓郁，具有鱼香味	[61]
	虾副产物	风味蛋白酶、碱性蛋白酶	无	蛋氨酸、甘氨酸、葡萄糖、果糖等	虾味鲜美，香味浓郁	[62]
	河蚌	木瓜蛋白酶、复合风味蛋白酶	无	甘氨酸、谷氨酸、木糖、葡萄糖	鲜味适当，有海鲜味	[63]
	豌豆分离蛋白	复合蛋白酶、氨肽酶	无	阿拉伯糖、半胱氨酸	具有明显咸鲜味	[64]
	香菇	纤维素酶、中性蛋白酶	无	谷氨酸、葡萄糖、木糖、酵母提取物	浅棕色液体，鲜味浓郁，具有香菇特征风味	[65]
	海带酶解物	无	无	D-核糖	具有明显咸鲜味和烤香味	[66]

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表 2 鲜味调味料在菜谱式调味料和预制菜肴制备中的应用

Table 2. Application of umami-based seasoning on preparation of recipe solutions and prefabricated dishes

类别	产品名称	添加的鲜味调味料	参考文献
菜谱式调味料	麻辣香锅调味料	豆瓣、味精、豆豉	[76]
	宫保鸡丁调味料	豆瓣、味精	[76]
	大盘鸡调味料	豆瓣、味精、酿造酱油	[76]
	酸汤肥牛调味料	味精、猪骨抽提物	[76]
	糖醋排骨调味料	酿造酱油	[76]
	黑椒牛柳调味料	酿造酱油、YE	[76]
	鱼香肉丝调味料	豆瓣、酿造酱油	[76]
预制菜肴	螺蛳粉	牛肉提取物、螺蛳肉提取物、味精、I+G	[77]
	佛跳墙	鸡汁调味料、佛跳墙汁复合调味料、味精、I+G	[77]
	梅菜扣肉	酿造酱油、味精	[77]
	酸菜鱼	味精、鸡精	[77]
	麻辣火锅	酿造酱油、鸡粉调味料、味精	[77]

下载: 导出CSV

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