摘要
探讨以猪骨素和猪脂肪为主原料的美拉德反应过程,以美拉德反应产物为主体,添加调配型香精增香,强化香气和口感,配制出一款香气和口感并重的红烧肉香精。
The Maillard reaction using pork hone essence and pork fat as main raw materials was studied. Using the product of Maillard reaction as principal part, compounding liquid flavors was added to enhance the aroma and taste of flavors, a novel soy-braised pork flavor with strong note and taste was created.
出处
《香料香精化妆品》
CAS
2013年第4期55-57,共3页
Flavour Fragrance Cosmetics
关键词
肉味美拉德反应
红烧肉香精
调配
应用
Maillard reaction soy-braised pork flavor creation application
