摘要
本文论述了鲜味物质发展历史、主要的鲜味物质及其呈鲜机理,并重点介绍了核苷酸及其新应用,以期为食品工业的从业人员提供参考,可以更合理地使用鲜味物质,调配出更加美味的食品。
The article describes the development history of umami substances,the main umami substances and their expression mechanism,and focuses on the introduction of nucleotides and their new applications,in order to provide a reference for the practitioners of the food industry,so as to use the umami substances more reasonably and prepare more delicious food.
作者
孙式兴
SUN Shixing(CJ International Trading Co.,Ltd.,Shanghai 201107,China)
出处
《现代食品》
2021年第9期6-8,共3页
Modern Food
关键词
鲜味
呈鲜机理
核苷酸
肌苷酸二钠
鸟苷酸二钠
umami
mechanism of umami expression
nucleotides
disodium inosinate
disodium guanylate
作者简介
孙式兴(1982—),男,硕士,工程师,研究方向为食品应用研发。
