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极鲜酱油的风味调配及新型添加剂的应用
引用本文:樊亚鸣,李晓,黄启强,吴桂清,张小燕. 极鲜酱油的风味调配及新型添加剂的应用[J]. 食品与发酵工业, 2001, 27(1): 42-45
作者姓名:樊亚鸣  李晓  黄启强  吴桂清  张小燕
作者单位:1. 广州五味源生物工程有限公司,
2. 广州师范学院化学系,
摘    要:
主要介绍极鲜酱油的调配以及国内外各种最新的食品添加剂对酱油风味的影响 ,其中鲜味剂、甜味剂和酸味剂对酱油风味产生很大影响。此外 ,还讨论了这些添加剂在调配过程中的相互影响

关 键 词:极鲜风味  新型添加剂  酱油
修稿时间:2000-07-24

Flavor Blending for the Most Delicious Soy Sauce and Application of New Type of Food Additives
Fan Yaming Li Xiao Huang Qiqiang. Flavor Blending for the Most Delicious Soy Sauce and Application of New Type of Food Additives[J]. Food and Fermentation Industries, 2001, 27(1): 42-45
Authors:Fan Yaming Li Xiao Huang Qiqiang
Abstract:
The most delicious soy sauce was blended by the new type of food additives inside and out China in the paper. We discussed the facts such as umami agents, sweet agents and acidulant which effect the flavor of soy sauce. We also discussed the influence each other in the process of blending.
Keywords:the most delicious flavor   new type of food addtives   soy sauce  
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