摘要
探讨了用白皮洋葱加工洋葱酱过程中产品发生褐变及辛辣风味减弱变甜的机理，并根据洋葱酱加工工艺的特点，研究制定了防止褐变及保持洋葱典型风味的控制方法。
The paper discussed the mechanism of onion paste browning and sweetening during it was being processed.The concentrated onion paste was produced with fresh white onion of strong pungent odour,it tasts sweet and little oniony.According to the processing technology of it,some effective methods of keeping typical onion flavour and preventing its brownmg reaction were taken,and the experiment result was satisfactory.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第5期25-26,共2页
Science and Technology of Food Industry
