| 胶原蛋白复合调味胨的研究 |
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| 引用本文： | 李光辉,郭建军. 胶原蛋白复合调味胨的研究[J]. 现代食品科技, 2007, 23(5): 40-42 |
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| 作者姓名： | 李光辉 郭建军 |
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| 作者单位： | 四川理工学院生物工程系,四川,自贡,643000 |
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| 基金项目： | 四川省教育厅、川菜发展研究中心项目课题(CC06Z09) |
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| 摘 要： | 本文根据大众食俗与风殊爱好，通过复合调味品的制作原理和方法，利用畜禽类鲜杂肉骨等丰富胶原蛋白和鲜味物质，与相关调味辅料加工、配制成使用方便、用途广泛的胶原蛋白复合调味胨。
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| 关 键 词： | 肢原蛋白 调味胨 复合调味品 |
| 文章编号： | 1673-9078(2007)05-0040-04 |
| 收稿时间： | 2007-01-20 |
| 修稿时间： | 2007-01-20 |
Study on the Compound Collagen Protein Flavoring |
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| LI Guang-hui,GUO Jian-jun. Study on the Compound Collagen Protein Flavoring[J]. Modern Food Science & Technology, 2007, 23(5): 40-42 |
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| Authors: | LI Guang-hui GUO Jian-jun |
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| Abstract: | According to the popular taste,the compound collagen protein flavoring was made using the fresh meat bone of livestock and birds as main material,which contained rich collagen protein and delicious substances,and related spice as subsidiary flavoring.The product was convenient and will be widely used as a new kind of compound flavoring. |
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| Keywords: | collagen protein flavoring compound flavoring |
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