新型调味基料在休闲食品中的应用

Application of New Basic Seasoning Material in Snack Foods

摘要:

利用生物技术从天然蛋白质物料中制备的相对分子量500~1500 Da之间的寡肽具有良好的呈味功能，新型调味基料富含上述寡肽而成为良好的调味原料，具有原料天然、风味自然、口感鲜醇、厚味绵长的特点。新型调味基料用于休闲食品调味，与休闲食品制作过程产生的小分子香气物质形成良好的互补和互动，丰富休闲食品的风味。

Abstract:

Oligopeptides with the molecular weights being of 500~1500 Da were achieved via bio-hydrolysis of natural proteins and showed good seasoning effect. With these oligopeptide, new basic seasoning material was prepared. Due to its natural flavor and full-bodied taste, the seasoning material could be applied in snack foods as spice, enriching the taste of the snack foods.