食品添加剂-鲜味剂优秀PPT.ppt

,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,Click to edit Master title style,第八章 增味剂,(Flavor Enhancers,）,（鲜味剂、风味增强剂）,定义,Definition,种类和分类,Varieties and Classification,鲜味剂特点和协同作用,Characteristics and synergism,鲜味剂各论,Umami enhancers,1,能补充或增强食品原有风味的物质。,A flavor enhancer,is a substance that is added to a food to supplement 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,（,）,2,savory,meaty,broth-like,delicacy,umami,The term umami was first coined by the scientist Kikunae Ikeda of the Tokyo Imperial University 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.,3,2.Varieties and classification,（,）,我国允许使用,6,种,.,按结构分为,(,Classify according to chemical structure,),氨基酸类,(animo acid-based,),：,L-,谷氨酸钠,(monosodium L-glutamate,MSG),丙氨酸,(L-alanine).,4,有机酸类,(o,rganic acid-based,),：,琥珀酸二钠,(disodium succinate),有时称作干贝素。干贝内含,0.37%,，蛤蜊,0.14%,，鲍鱼,0.03%,核苷酸类,(nucleotide-based,),：,5-,肌苷酸二钠,(disodium 5-inosinate,IMP),5-,鸟苷酸二钠,(disodium 5-guanylate,GMP,）,5,Disodium succinate,6,5-,鸟苷酸二钠，,Disodium 5-guanylate,5-,肌苷酸二钠，,Disodium 5-Inosinate,7,新型鲜味剂,天然鲜味抽提物,（,natural flavor extracts):,*,肉类抽提物（,meat extracts):,含一定量的,IMP,，约,1g/100g.,*,酵母抽提物,(yeast extracts):,富含,GMP,.,8,水解动、植物蛋白（,hydrolyzed vegetable or animal proteins):,含大量谷氨酸盐,(glutamate),约,10g/100g,。,风味小肽。，,P63,水解植物蛋白组成,新型鲜味剂与谷氨酸和核苷酸混合物,（,mixtures of the above flavor enhancers,，,glutamate,，,and nucleotides,).,为什么复合调料比单纯的味精效果好？,9,3.,鲜味剂的特点及其协同作用,（,characteristics of flavor enhancers and their synergistic effect),不同鲜味剂，其呈现的鲜味,(Umami),有所不同。,如,:,IMP,呈鲜鱼味，,MSG,呈肉味鲜味，,GMP,呈香菇鲜味，琥珀酸有贝类鲜味,。,10,酱油,(soy sauce),，竹笋,(bamboo shoot),-,天冬酰氨,(asparagine,),；,贝类,(shellfish),，酒,(wine),-,琥珀酸,(succinic acid),；,鸡，鱼肉,-5,-,肌苷酸,(IMP),；,香菇,(mushroom,)-,-5,-,鸟苷酸,(GMP,),11,氨基酸类所呈的基本上都是复合味！苦味不一定是不好的味道,鲜,umami,咸,salty,酸,sour,甜,sweet,苦,bitter,味精,(MSG),71.4,13.5,3.4,9.8,1.7,组氨酸,(histidine),53.4,8.8,2.1,天冬氨酸,(aspartic acid),53.4,6.8,表,1.,氨基酸的复合味,12,表,2.,鲜味剂的阈值,鲜味剂,阈值,/%,L-,谷氨酸,(L-glutamic acid),0.030,L-,谷氨酸钠,(MSG),0.012,L-,天冬氨酸,(L-aspartic acid),0.160,琥珀酸二钠,(disodium succinate),0.030,IMP,0.025,GMP,0.0125,IMP,和,GMP,混合物（,50,：,50,）,0.0063,不同鲜味剂，其呈现鲜味的阈值,(taste thresholds),不同,13,各种鲜味剂鲜味强度各异,氨基酸类鲜味剂,相对鲜味,谷氨酸钠,1.0,天冬氨酸钠,0.31,天冬氨酸,0.08,肌苷酸钠（与,MSG,合用）,40,鸟苷酸钠（与,MSG,合用）,160,表,3.,各种鲜味剂的强度,14,不同鲜味剂之间呈在协同（,Synergetic effect,）,MSG,量,IMP,量,GMP,量,相当于,MSG,量,99,1,290,98,2,350,97,3,430,96,4,520,95,5,600,95,2.5,2.5,800,表,4.,鲜味剂之间的协同效应,15,4,增味剂各论（,introduction),B.,特性,稳定性,（,）,MSG,抗,pH,力不好,应在,pH67,使用,.,。,不可在,pH5,以下长时间受热,.,(1),MSG,（第一代鲜味剂）,A.,来源及结构,16,本品与食盐使用,鲜味可增强,。,本品与,IMP,或,5-GMP,合用,可显著增强其鲜味，可生产强力味精,.,（,）,几种以,MSG,为主的强力味精的配方：,MSG,IMP,GMP,99%0.5%0.5%,98%1%1%,95%2.5%2.5%,17,本品与琥珀酸钠,(sodium succinate),、甘氨酸,(glycine),、丙氨酸,(alanine),、柠檬酸,(critic acid),（钠）、苹果酸,(malic acid),、富马酸,(fumaric acid),、及,HAP,、,HVP,等进行不同的配合，可制成具有不同特点的复合鲜味剂。,18,例子：复合鲜味剂配方：,味精,88%,、呈味核甘酸,4%,、柠檬酸,4%,味精,41%,、呈味核甘酸,2%,、,HAP56%,、琥珀酸二钠,1%,19,C.,安全性,(toxicology),味精在,69,年和,71,年都曾经过大讨论,经再三论证，证明味精在正常使用量范围内安全性是无可置疑的，,87,年,JECFA,再次对其评价后，除取消原数字,ADI,外，还删除了不宜用于,12,周龄婴儿的限制。,LD,50,:17 g/kg,GRAS,ADI,：不需规定,20,D.,使用标准,：,可在各类食品生产中按需要适量使用。用量一般为,14g/kg,，在面汤粉中用,50170g/kg,。,(2).,核苷酸类（第二代鲜味剂）,A.,来源与结构,：,IMP,、,GMP,B.,特性,：,21,很少单独使用,，,往往与味精合用。按标准可在各类食品中按需添加,.,稳定性,：,性质比较稳定，在常规焙烤、烹饪加工中都不易被破坏；但易受磷酸一酯酶,(phosphomonoesterase),分解,.,（,）,C.,安全性,（,toxicology):,安全性高,.,各核苷酸的,LD,50,在,1,万,2,万,mg/kg,之间,GRAS,ADI,无需规定,.,22,鲜味剂应用实例（表,5,）,Food,usage levels,MSG/%,I+G(1:1)/%,Canned soups,0.12-0.18,0.002-0.003,Canned crab,0.07-0.10,0.001-0.002,Canned fish,0.10-0.30,0.003-0.006,Canned poultry,sausage,ham,0.10-0.20,0.006-0.010,Dressings,0.30-0.40,0.010-0.150,Vegetable juice,0.30-0.50,0.002-0.014,Soy sauce,0.30-0.60,0.030-0.050,23,(3).,琥珀酸二钠,（,第二代鲜味剂,）,A.,来源与结构,：,B.,特性,（,）,：,耐热性好；与味精有协同作用，因此通常与,MSG,合用，但量不要超过,1/10,。,C.,安全性,：,LD,50,：,10g/kg,以上,.,24,D.,使用标准,：,可用于调味料，最大用量,20g/kg,。,实际例子,：,常用于酒类调味料：用量,0.01-0.09%,。,作为酱油、清凉饮料、糕点的调味料，用量,0.02-0.09%,。,25,我国目前批准使用的增味剂有哪些？,列举出一些调味料的配方及所使用的增味剂种类、用量。,Questions for Discussion,26,