摘要
在研制新产品配方时,增强食品独有的风味和口感,是每个生产制造商所关注的。目前,许多生产商都在寻找一种具有乳制品的天然风味特性的配料,牛乳浓缩物的推出,正可以满足市场的需求。 产品特征 利用先进的生物技术,以独特的微生物酶从乳脂中释放出芳香的脂肪酸和脂肪酯,便能生产出香味更强烈和持久有效的牛乳浓缩物。这种配料能提供天然的牛奶香味、油脂香味、浓郁的奶油香味和香辛料风味。如同其他香味剂,
Natural dairy concentrates can provide natural dairy flavor, fatty flavor notes, creamy richness, 'rounding-off' of sugar and spice flavors, and the ability to mask off-flavors. Furthermore, their ability to synergistically react with many flavors broaden their field of applications. This article focuses on the properties and applications of the concentrates.
出处
《中国食品工业》
1998年第6期36-36,共1页
China Food Industry
