摘要
对瓶装蒜蓉豆豉酱在货架期出现的白点结晶进行分析，结果表明，白点结晶是由17种游离氨基酸组成，其中酪氨酸的含量比例最高，占70％。选用三种表面活性剂（SP，SFE和SE），于酱料煮制时分别加入，能抑制酪氨酸的积聚而不结晶析出。
White spots crystallized during shelf life in black bean and garlic saucewere analysed. Results showed that white spot crystal consist of 17 kinds of amino acids,most of which was tyrosine,accounting for 70% of total amino acids. Tyrosine was effective-ly prevented from gathering thus no longer crystallized by adding 3 surfactants(SP,SFE andSE)respectively during cooking.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1997年第1期32-34,共3页
Food and Fermentation Industries
