摘要
介绍了果蔬加工过程中香味的变化情况 ,对果蔬制品增香方法 ,特别是对天然香料的提取、利用生物技术生产风味酶和香味物质方面进行了详细的阐述 ,并对增香技术的发展趋势进行了分析。
The change in aroma in the processing of fruit and vegetable is described,the aromatizing methods for fruit and vegetable products(especially the extraction of natural flavours and the production of flavouring enzymes and aromatic substances by biological technology) discussed in detail,and the development trends of the aromatizing technology predicted.
出处
《饮料工业》
1999年第6期9-12,共4页
Beverage Industry
关键词
增香技术
香味物质
果蔬加工
风味酶
fruit and vegetable,aromatizing technology,flavouring,aromatic substance
