摘要
调味料能够改变、增加和调节食品的滋味,并且能够赋予食品良好的色、香、味,从而激发人们的食欲,使用范围较广。近年来,随着人们生活方式的转变,人们对调味料的选择由单一类型转向具有风味天然、营养及保健特点的高品质复配调味料,对复合调味料的研究越来越深入。文章综述了海鲜类复合调味料、肉类复合调味料、果蔬类复合调味料和菜肴类复合调味料的加工方法、配方及研究进展,为复合调味料的工业化生产提供了理论基础。
Seasonings can change,enhance and adjust the taste of food,and endow food with good color,aroma,taste,so as to stimulate people's appetite,they are widely used.In recent years,with the change of people's lifestyle,people's choice of seasonings has changed from single type to high-quality compound seasonings with natural flavor,nutrition and health characteristics,and the research on compound seasonings has become more and more in-depth.In this paper,the processing methods,formula and research progress of seafood compound seasonings,meat compound seasonings,fruit and vegetable compound seasonings and dish compound seasonings are reviewed,which has provided theoretical basis for industrial production of compound seasonings.
作者
王福清
易静薇
WANG Fu-qing;YI Jing-wei(National and Local Joint Engineering Research Center for Deep Processing of Special Agricultural and Animal Husbandry Products in Tibetan Plateau,Lhasa 850600,China;Food and Drug Safety Strategic Research Center of China International Engineering Consulting Co.,Ltd.,Beijing 100048,China)
出处
《中国调味品》
CAS
北大核心
2021年第10期193-197,共5页
China Condiment
关键词
复合调味料
配方
加工方式
研究进展
compound seasoning
formula
processing method
research progress
