摘要
研究了以天然动植物资源(猪骨素)为主要原料制备肉味香精的过程,考察了不同因素(原料的配比、乳化剂、反应时间、搅拌速率)对制备肉味香精的影响,并确定了相对优化的工艺参数。
To study on the process of preparing for meat flavor with natural resource of animal and plant. And the effect of different technical conditions such as the proportion of material, emulsifier, time, speed of rotation to preparing for meat flavor was introduced. And the optimal technical parameters were determined.
出处
《食品科技》
CAS
北大核心
2006年第10期181-183,共3页
Food Science and Technology
关键词
合成
肉味香精
新技术
synthesis
meat flavor
new technology