摘要
本文综述了氨基酸调味液的特点、生产工艺和国内外现状，并从原料、盐酸水解等方面对氨基酸调味液的生产进行了探讨，尤其对除臭、澄清两大难点进行了讨论。
The characteristic, manufacturing technique and present situation of amino acid liquid seasoning were summarized in this paper. The raw materials and process of hydrolysis effect on the quality of amino acid liquid seasoning were discussed too. It also studied both off-smell reducing and clarification.
出处
《北京轻工业学院学报》
1994年第1期26-31,共6页
Journal of Beijing Institute of Light Industry
关键词
氨基酸调味液
水解
除臭
amino acid liquid seasoning, hydrolysis, deodor
