摘要
鸡精吸潮是行业中普遍存在的一个现象,也是鸡精生产的一大难题,只是不同品种的鸡精吸潮程度不同。鸡精吸潮的原因是多方面的,一般有生产环境、生产工艺、产品原料以及包装材质等。本文主要从生产工艺、原辅材料方面对鸡精调味料吸潮原因进行分析、研究,并提出改进方法供同行参考。
Chicken essence absorption of moisture was industry generally exists in a phenomenon,but also a big problem in the production of chicken,only different kinds of chicken essence hygroscopic different degree.Chicken essence hygroscopic reason was various,usually had a production environment,production technology,product raw materials and packing materials,etc.This article mainly analysisd and researched,from the aspects of production technology,raw and auxiliary materials of chicken essence seasoning hygroscopic cause,and put forward the improvement methods refers for the colleague.
出处
《食品与发酵科技》
CAS
2011年第3期83-86,共4页
Food and Fermentation Science & Technology
关键词
鸡精
吸潮原因
生产工艺
原辅材料
chicken essence
production process
raw and auxiliary materials
hygroscopic reason
