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| 果蔬增香技术的进展 | |
| 引用本文： | 邹沛,徐清江.果蔬增香技术的进展[J].饮料工业,1999,2(6):9-12. |
| 作者姓名： | 邹沛 徐清江 |
| 作者单位： | [1]湖北省轻工业学校 [2]沈阳市八王寺汽水厂 |
| 摘 要： | 介绍了果蔬加工过程中香味的变化情况，对果蔬制品增香方法，特别是对天然香料的提利用生产技术风味酶和香味物质方面进行了详细的阐述，并对增香技术的发展趋势进行了分析。 |
| 关 键 词： | 增香技术 香味物质 果蔬加工 风味酶 |
The development in the aromatizing technology for fruit and vegetable |
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| ZouPei Hubei Provincial School of Light Industry\ Wuhan \ Xu\ Qingjiang Shenyang Bawangsi Soda Water Factory\ Shenyang\,Ren Yabin Liaoning East Asia Seeds.The development in the aromatizing technology for fruit and vegetable[J].Beverage Industry,1999,2(6):9-12. | |
| Authors: | ZouPei Hubei Provincial School of Light Industry\ Wuhan \ Xu\ Qingjiang Shenyang Bawangsi Soda Water Factory\ Shenyang\ Ren Yabin Liaoning East Asia Seeds |
| Abstract: | The change in aroma in the processing of fruit and vegetable is described,the aromatizing methods for fruit and vegetable products(especially the extraction of natural flavours and the production of flavouring enzymes and aromatic substances by biological technology) discussed in detail,and the development trends of the aromatizing technology predicted. |
| Keywords: | fruit and vegetable aromatizing technology flavouring aromatic substance |
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