摘要
本文主要研究了以猪骨素为主要原料制备天然肉味香精的新工艺,实验结果表明:(1)美拉德反应中温度在100-140℃范围时,反应产物的香气特征与反应温度、反应时间和反应物配比有密切关系;(2)在香精调配过程中,辛香和酱香对肉味香精的品质有显著的影响。
The new technology of preparing natural meat flavor by essence of pig bond as basic material was studied. The results showed (1) the product characteristic odor at Maillard Reaction was obviously related with temperature, time and ingredient formula at range of 100- 140℃. (2)meat flavors was affected with pungent and soy odor sharply during processing.
出处
《食品工业》
北大核心
2003年第5期25-27,共3页
The Food Industry
