Views: 83 Author: Site Editor Publish Time: 2020-09-09 Origin: Site
With the help of various modern advanced instruments and equipment, people use relevant science and technology and chemical reactions, such as biological enzymatic hydrolysis, Maillard reaction, etc., to produce meat flavors, which are widely used in meat products. During processing. According to different flavors, meat flavors can be divided into pork flavors, chicken flavors, beef flavors, duck flavors and mutton flavors. Among them, according to the different methods of pork production, pork flavors can be divided into multiple categories. According to different forms, meat flavors can be divided into powder flavors, oil flavors, paste flavors and water flavors.
In the production process of quick-frozen dumplings, the application of various meat flavors is very common. Among them, pork flavor and beef flavor are used very frequently. This is because dumplings made of pork, beef and vegetables sell the best, so they must be prominent The aroma of pork or beef, and the harmony of the flavor after mixing them with vegetables. Common pork-flavored quick-frozen dumplings are made with 50% pork, 40% vegetables, 5% green onions and fresh ginger, 3% soy sauce, 1.8% edible salt and MSG, and 0.2% pork flavor. Beef-flavored quick-frozen dumplings are made from a mixture of beef and vegetables. Considering that the beef itself has a strong fishy smell and the fragrance is not strong enough, it is enough to add 0.2% heat reaction flavor.
There are four main functions of edible flavors in baked foods, adding various flavors that people like to all types of baked foods (without fragrance); increasing the stability of product aroma; improving and supplementing the aroma of food; affecting metabolism, Helps digestion and other functions.
The flavors used in baked foods must have high temperature resistance, so powder flavors are often used as carriers. Some high value-added bakery products will choose microencapsulated flavors. Generally speaking, edible flavors can be mixed with flour and other auxiliary materials. After molding, the aroma can be basically guaranteed after being baked at a high temperature above 180°C. In order to ensure the fragrance is evenly dispersed, the principle of similar flavours can be used to dissolve the flavours in the raw materials, and then the oils or water-based raw materials are evenly mixed.
In order to prevent the spices from volatilizing during the not short period of time during the preparation of the tough dough, the dough needs to be uniformly prepared first, and then appropriate flavors are added. After the biscuits are baked, there is an oil spraying process, and the surface of the biscuits can be sprayed with flavored edible oil or solid powdered flavor. To enhance the effect, spray on both sides of the biscuits. This spraying method can improve the efficiency of biscuit production and processing, but it still cannot completely avoid the loss of flavor during high-temperature baking. Especially in the production of sandwich biscuits, this method can reconcile and improve the original flavor of the biscuits, so that fats, dairy products, jams, etc., are evenly mixed with spices.
First, flavors are widely used in candy production, and oil-soluble flavors with high thermal stability are generally used. The amount of edible flavors added in candy is generally 0.1% to 0.3%, but the amount of added flavors in gum, bubble gum and other gums generally needs to reach 0.5% to 0.8%. The quality of gum is very special. This is the essence of the flavor. The flavor it uses can tolerate high or low temperatures, making the bubble gum soft and chewable. Among the many flavors, taking the development of citrus flavors as an example, many candy manufacturers have now mastered the citrus fractionation technology, and the stable sour agent has been successful, turning the candy that was full of concentrated orange flavor into candy that exudes fresh orange flavor. unique. In citrus processing, extraction, distillation, and fractionation technologies are widely used and are constantly developing. In addition to making citrus-flavored candies, this technology is also suitable for the production of other fruit flavors, making fruit-flavored candies realistic and popular.
Due to different personal preferences, the tastes of dairy beverages that people choose are very different, and different flavors and flavors of flavors and fragrances need to be added to make the product have a unique flavor. Flavors and fragrances are mainly used in dairy products to formulate milk, lactic acid bacteria beverages and margarine. Milky, citrus and fruity flavors are traditionally popular mainstream flavors in food flavors, while the application of mango, aloe, grape, grapefruit and others in dairy beverages is gradually increasing during the development of the industry, adding to domestic consumers A dairy beverage with a better taste and better taste.
The requirements for sweet flavors used for the flavoring of functional milk beverages are even higher. It is necessary to improve the flavor quality on the basis of ensuring the taste and mouthfeel of the original products, and to improve the peculiar smell in the original products through flavoring. Modification, really enhance people's "hobby" for products.
The economic feasibility of the application of biotechnology needs to be improved urgently. Research on genetic engineering, bioengineering technology, and the exploration of sources of cheap reaction substrates will become the key to solving the problem. In addition to the application of biotechnology, the development and utilization of green extraction technology for natural extracts, and the recycling of agricultural and sideline products processing waste are also important directions for the sustainable development of natural spices. As a natural flavor, the salty flavor will continue to maintain its market advantage, and the development of new technologies and application fields will inject new vitality into its development.