水解蛋白质调味液中氯丙醇的形成及其控制

Formation and Control of Dichloropropanol in the Flavor Liquids of Hydrolytic Amino Acid

该文对水解蛋白质调味液中的氯丙醇形成机理进行了详细讨论。认为生产企业应站在对消费者更对自身负责的高度,严格管理原料质量,控制水解蛋白质的生产条件,生产合格产品。

The formation mechanism of Dichloropropanol was discussed in detail in this paper. To be responsible to the consumers as well to themselves, producers should make qualified product by controlling the quality of raw materials and process conditions.