Among the 1,962 kinds of food additives that China currently allows, there are up to 1,424 kinds of flavors and fragrances, and meat flavors have the highest degree of concern. In the widely circulated “one drop of incense†incident, meat flavors can imitate beef, pork, and mutton. And other kinds of taste.
In 2000, China started to have its own proprietary intellectual property rights patent and the owner of the patent was Beijing Technology and Business University. To this end, our reporter visited Zheng Fuping, professor of the School of Food Science and Technology at Beijing Technology and Business University, and asked him to uncover the secret of mimicking meat.
Reporter: "A drop of incense" is not a meat flavor? What is the relationship between the two?
Zheng Fuping: What is the specific composition of “one drop of incense†and how it was made? The Ministry of Health did not give detailed instructions. According to the investigation results released by the Ministry of Health, "a drop of incense" and other products are based on salty food flavor (known as the meat flavor) as the main flavor material, and then added spices and other raw materials produced specifically for the use of food and beverage composites seasoning.
What needs to be emphasized is that "a drop of incense" contains a meaty flavor, but it does not mean that it is a meaty flavor. In addition to meat flavors, "a drop of incense" may include food ingredients, food supplements, and other food additives.
Reporter: Is meat flavor a new invention?
Zheng Fuping: Flavor is an important indicator of food flavor and has an important impact on food quality. The processing of modern foods can result in the loss of aromas that produce aromas of the food, which can result in the loss and weakening of the aroma of the processed food. In order to make up for and improve the flavor of foods and improve the quality of food, it is necessary to make up for and increase the aroma components that are lost from processed foods. This requires the addition of food essences to processed foods. Food flavor has an irreplaceable role in ensuring the flavor quality of modern processed foods. The raw materials, excipients, etc. used in food flavors have corresponding national standards. Food flavors produced and used according to law are harmless to the health of the public. This is intrinsically different from illegally added non-edible substances such as melamine, Sudan red, lean meat, and hang white.
In addition, as a kind of food flavor, meat flavor is not a new invention in our country. Developed countries in Europe and America started using meat flavors very early. China's meat flavor started in the 1980s and has been widely used in ham, instant noodles, chicken, seasonings and other food industries.
Reporter: What is the principle of the flavour of meat flavors?
Zheng Fuping: The aroma of food is produced by the interaction of hundreds of aroma components that are found in trace amounts in food. In each food, the type and content of trace components are different, which constitutes the unique taste of each food. For example, more than 1000 traces of aroma components have been found in beef. These ingredients work together to create a unique flavor of beef.
Meat flavor is a kind of flavor mixture that contains these aroma components that make a great contribution to meat flavor and other raw materials and accessories. Adding to processed foods can make up for and improve the meat flavor of processed foods. In general, the basic substance of meat is 2-methyl-3-thiofuran, which was produced by European and American developed countries in the 1970s. The price per kilogram is as high as 140,000 yuan, which is higher than that of gold.
Reporter: What is the production process of meat flavors?
Zheng Fuping: The early production process of meat flavors originated in foreign countries. Generally, it is produced through food spice aromatherapy or yeast extract as the main raw material through heat reaction. The product has a strong aroma but lacks authentic meat flavor.
According to the formation mechanism of meat and flavor, the Spice Research Group of Beijing Technology and Business University proposed a new concept of “meat flavoring†with Chinese characteristics of meat and food flavors, ie beef as the main raw material for the production of beef flavors; chicken as the main raw material for the production of chicken flavors. Raw materials, and so on. The flavour food flavor made with meat as the main raw material is a natural grade product, which is in line with the world's natural, nutritious, safe and natural world trend of the food industry.
According to this concept, the research and development of natural meat flavorings and fragrant technology based on livestock and poultry meat and bones has become the mainstream meat flavoring technology in China. Products have played an important role in improving food aroma and improving food quality. .
In 2000, China started to have its own proprietary intellectual property rights patent and the owner of the patent was Beijing Technology and Business University. To this end, our reporter visited Zheng Fuping, professor of the School of Food Science and Technology at Beijing Technology and Business University, and asked him to uncover the secret of mimicking meat.
Reporter: "A drop of incense" is not a meat flavor? What is the relationship between the two?
Zheng Fuping: What is the specific composition of “one drop of incense†and how it was made? The Ministry of Health did not give detailed instructions. According to the investigation results released by the Ministry of Health, "a drop of incense" and other products are based on salty food flavor (known as the meat flavor) as the main flavor material, and then added spices and other raw materials produced specifically for the use of food and beverage composites seasoning.
What needs to be emphasized is that "a drop of incense" contains a meaty flavor, but it does not mean that it is a meaty flavor. In addition to meat flavors, "a drop of incense" may include food ingredients, food supplements, and other food additives.
Reporter: Is meat flavor a new invention?
Zheng Fuping: Flavor is an important indicator of food flavor and has an important impact on food quality. The processing of modern foods can result in the loss of aromas that produce aromas of the food, which can result in the loss and weakening of the aroma of the processed food. In order to make up for and improve the flavor of foods and improve the quality of food, it is necessary to make up for and increase the aroma components that are lost from processed foods. This requires the addition of food essences to processed foods. Food flavor has an irreplaceable role in ensuring the flavor quality of modern processed foods. The raw materials, excipients, etc. used in food flavors have corresponding national standards. Food flavors produced and used according to law are harmless to the health of the public. This is intrinsically different from illegally added non-edible substances such as melamine, Sudan red, lean meat, and hang white.
In addition, as a kind of food flavor, meat flavor is not a new invention in our country. Developed countries in Europe and America started using meat flavors very early. China's meat flavor started in the 1980s and has been widely used in ham, instant noodles, chicken, seasonings and other food industries.
Reporter: What is the principle of the flavour of meat flavors?
Zheng Fuping: The aroma of food is produced by the interaction of hundreds of aroma components that are found in trace amounts in food. In each food, the type and content of trace components are different, which constitutes the unique taste of each food. For example, more than 1000 traces of aroma components have been found in beef. These ingredients work together to create a unique flavor of beef.
Meat flavor is a kind of flavor mixture that contains these aroma components that make a great contribution to meat flavor and other raw materials and accessories. Adding to processed foods can make up for and improve the meat flavor of processed foods. In general, the basic substance of meat is 2-methyl-3-thiofuran, which was produced by European and American developed countries in the 1970s. The price per kilogram is as high as 140,000 yuan, which is higher than that of gold.
Reporter: What is the production process of meat flavors?
Zheng Fuping: The early production process of meat flavors originated in foreign countries. Generally, it is produced through food spice aromatherapy or yeast extract as the main raw material through heat reaction. The product has a strong aroma but lacks authentic meat flavor.
According to the formation mechanism of meat and flavor, the Spice Research Group of Beijing Technology and Business University proposed a new concept of “meat flavoring†with Chinese characteristics of meat and food flavors, ie beef as the main raw material for the production of beef flavors; chicken as the main raw material for the production of chicken flavors. Raw materials, and so on. The flavour food flavor made with meat as the main raw material is a natural grade product, which is in line with the world's natural, nutritious, safe and natural world trend of the food industry.
According to this concept, the research and development of natural meat flavorings and fragrant technology based on livestock and poultry meat and bones has become the mainstream meat flavoring technology in China. Products have played an important role in improving food aroma and improving food quality. .
Mushrooms are one of the familiar "mountain treasures". To obtain this reputation, mushrooms are not only dependent on taste, but also related to their rich nutrition and excellent health care value. Mushrooms are very rich in minerals, and especially worth mentioning is potassium. Potassium prevents strokes, assists normal muscle contraction, and reduces hypertension. What we usually call a "potassium star" banana, the potassium content is 256 mg / 100 g, and the potassium content of common mushrooms are: Tricholoma (white mushroom) 1655 mg / 100 g, mushroom 312 mg / 100 g, Agaricus 307 mg / 100 g, far more than bananas.
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