摘要
为了解调味料的种类和应用情况,介绍了我国调味香辛料的主要种类有鲜菜料类、干货料类、粉末类和花草类,同时对国际市场上常见的水解植物蛋白(HVP)、酵母提取液和加工香料(又称美拉德增香调味料)也作了介绍,并着重对美拉德反应在香精生产中的作用作了说明。
This article introduces the main spice condiment in our country. They are fresh vegetable condiment, dry goods condiment, powder condiment and flower and grass condiment. The popular international HVP, yeast extract and processed spice condiment （Maillard condiment） are also discussed. The function of Maillard reaction in essence production is emphasized in great detail in this article.
出处
《江苏调味副食品》
2006年第1期6-8,18,共4页
Jiangsu Condiment and Subsidiary Food
关键词
调味料
美拉德反应
现状
香辛料
condiment, Maillard reaction, present situation
