摘要
脂肪香精是将动物脂肪氧化后再与氨基酸发生美拉德反应得到的一种新型肉味香精。文章介绍了脂肪香精的生产方法和感官特性,并对其在方便面调味粉、鸡精、餐饮用汤和肉制品中的应用配方和工艺条件进行了研究,以便为食品企业生产此类产品提供参考。
Fat flavor is a kind of new meat flavor prepared by Maillard reaction of fat oxide and amino acids. The preparation method and sensory characteristic of fat flavor were introduced, as well as the application technology of fat flavor in instant noodle, chicken seasoning, meat product, etc. The results could be used as a reference to the food company.
出处
《中国调味品》
CAS
北大核心
2008年第4期80-82,共3页
China Condiment
关键词
脂肪香精
肉味香精
应用
调味粉
fat flavor
meat flavor
application
seasoning
作者简介
欧阳杰（1971-），男，博士，副教授，主要从事食用香精和生化工程方面的研究。
