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| 腐乳生产中香辛料的作用 | |
| 引用本文： | 汤晓君,刘井权,臧微. 腐乳生产中香辛料的作用[J]. 江苏调味副食品, 2006, 23(3): 1-3,12 |
| 作者姓名： | 汤晓君 刘井权 臧微 |
| 作者单位： | 齐齐哈尔大学应用技术学院,黑龙江,齐齐哈尔,161006;齐齐哈尔大学生命科学与工程学院,黑龙江,齐齐哈尔,161006 |
| 摘 要： | 通过分析细菌型腐乳中常用的9种香辛料：白芷、高良姜、肉桂、甘草、陈皮、丁香、砂仁、樟脑和龙脑等的主要成分，阐述了香辛料使用过程的浸出机理，对提取香辛料有效成分提出了新的建议，并说明了香辛料保管中应注意的问题。 |
| 关 键 词： | 香辛料 成分 呈香作用 |
| 文章编号： | 1006-8481（2006）03-0001-03 |
| 收稿时间： | 2006-04-20 |
| 修稿时间： | 2006-04-20 |
Spice's usage in the production of preserved beancurd |
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| TANG Xiao-jun,LIU Jing-quan,ZANG Wei. Spice's usage in the production of preserved beancurd[J]. Jiangsu Condiment and Subsidiary Food, 2006, 23(3): 1-3,12 | |
| Authors: | TANG Xiao-jun LIU Jing-quan ZANG Wei |
| Affiliation: | 1 School of Applied Technology,, Qiqihar University, Qiqihar, Heilongjiang, 161006; 2 Life Science and Engineering College of Qiqihar University, Qiqihar, Heilongjiang, 161006 |
| Abstract: | This article introduces some frequently used spices in preserved bean curd.They are dahurian angelica root,galagal rhizome,cinnamon,liquorice,dried tangerine peal,clove,amour fruit,camphor,and borneol etc.Their different ingredients are analyzed in detail.The leaching rules in spice's use and some suggestions about extracting spices are put forward in the article.This article also points out some notices in the storage of spices. |
| Keywords: | spices component flavoring function |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |