摘要
利用生物技术从天然蛋白质物料中制备的相对分子量500～1500Da之间的寡肽具有良好的呈味功能,新型调味基料富含上述寡肽而成为良好的调味原料,具有原料天然、风味自然、口感鲜醇、厚味绵长的特点。新型调味基料用于休闲食品调味,与休闲食品制作过程产生的小分子香气物质形成良好的互补和互动,丰富休闲食品的风味。
Oligopeptides with the molecular weights being of 500～1500 Da were achieved via bio-hydrolysis of natural proteins and showed good seasoning effect. With these oligopeptide, new basic seasoning material was prepared. Due to its natural flavor and full-bodied taste, the seasoning material could be applied in snack foods as spice, enriching the taste of the snack foods.
出处
《现代食品科技》
EI
CAS
2008年第3期268-271,共4页
Modern Food Science and Technology
基金
国家火炬计划项目(2006GH021360)
关键词
呈味肽
新型调味基料
休闲食品
flavor peptide
new basic seasoning material
snack food
