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脱盐腌雪菜复合鲜味剂的调配研究

Research on the compound flavor enhance formula forthe desalt pickled brassia juncea

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【Author】 ZHU Wei1, XIA Yan-bin1, ZHOU Xiao-yuan1, MAO You-hui2(1.The College of Food Science and Technology, Hunan Agriculture University,Changsha 410128; 2.Hunan Tang Ren Shen Meat Products Ltd., Zhuzhou 412006)

【机构】湖南农业大学食品科技学院；湖南唐人神肉制品有限公司长沙410128；长沙410128；株洲412006；

【摘要】以鲜味较强、成本较低的MSG为鲜味主剂,HVP、YE、琥珀酸为辅剂,I+G为补充因素,采用改进的正交法对脱盐腌雪菜进行实验,筛选出综合性能优良的腌雪菜复合鲜味剂。更多还原

【Abstract】 Use MSG which has a high enhance effect and a low cost, as main part with the aid of HVP, YE, Asuccin, is employed with I+G as complement factor of the desalt pickled brassia juncea, and a compound flavor of better comprehensive function was obtained.更多还原

【关键词】腌雪菜；复合鲜味剂；调配；
【Key words】 pickled brassia juncea； flavor enhance； compound；

【文献出处】食品科技 ,Food Science and Technology , 编辑部邮箱 ,2005年02期

【分类号】TS255
【被引频次】1
【下载频次】171

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