摘要
探讨了以天然动植物资源(牛肉、辛香料等)为主要原料制备膏状牛肉香精的工艺技术,重点考察了不同因素对牛肉酶解效果的影响,确定了相对优化的工艺条件。并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征。
The technology of preparing beef flavor in paste with natural materials of animal and plant（beef, spice etc） was discussed. The effect of different factors to enzymatic hydrolysis of beef was presented in detail. Then the preferred enzymatic hydrolysis conditions were determined. Finally, flavor finger-printing technology was used to test the stability of beef flavor.
出处
《香料香精化妆品》
CAS
2007年第5期29-32,共4页
Flavour Fragrance Cosmetics
基金
上海市科委重点项目(063912046)
关键词
牛肉香精
酶解
气味指纹分析
beef flavor enzymatic hydrolysis flavor finger-printing
