摘要
对酶解鸡骨肉粉、鸡骨粉、纯鸡粉、酶解鸡肉粉、鸡油等产生鸡风味的原料进行了分析,认为酶解鸡骨粉,鸡味更浓厚、天然、安全,使用方便。不但氨基酸、胶原蛋白、肽类等营养成份丰富,且生物活性钙、磷等微量元素含量高,其生产工艺先进,质量稳定,是生产鸡精的新型原料。
Analysis the raw material which produce chick flavour after enzyme digestion,think that chick bone powder is natural,safe and convenient,nutrient component is sufficient such as amino acid,collagen and et al,the content of microelement such as active Ca end P is high.It is the new raw material of producing thick essence.
出处
《中国调味品》
CAS
北大核心
2005年第1期40-42,共3页
China Condiment
关键词
酶解
鸡骨粉
鸡精
enzyme digestion
chick bone powder
granulated chicken bouillon
