摘要
阐述了"味料同源"的肉味香精制造理念、科学依据和饮食文化基础,并对蛋白质酶解、脂肪调控氧化、辛香料加工和提取、热反应、调香、干燥等肉味香精制造的核心技术以及肉味香精安全等问题进行了论述。
The inherent meaning,scientific evidence and diet culture of preparation concept,i.e.,the identical origin of aroma with raw material,and meat flavorings were described.The crucial techniques of preparing meat flavorings,such as enzymolysis of protein,control oxidation of lipids,processing and extracting of spices,thermal reactions,formulating and drying,were reviewed.The safety problem of meat flavorings was also discussed.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第5期1-5,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
肉味香精
味料同源
制造理念
核心技术
Meat flavorings The identical origin of aroma with raw materials Preparation concept Crucial techniques
