摘要
本文探讨鲜味的概念,味精提鲜,味精过敏患者的危害,氨基酸、谷氨酸、核苷酸等鲜味物质的特性作用,在烹饪中的特点等,充分利用鲜味物质间的相互作用,为在烹饪中充分利用天然食物的鲜味提供食物参考,为提倡自然环保的绿色餐饮提供借鉴。
This paper discusses the concept of flavor, fresh to MSG, harm patients allergic to MSG, characteristics of amino acid, glutamic acid, nucleotide and other umami substances, in cooking characteristics, make full use of the interaction between umami substances, provide reference for food in cooking to make full use of natural food flavor, to provide reference for promoting natural green food.
出处
《现代食品》
2016年第17期1-4,共4页
Modern Food
关键词
味精
谷氨酸
氨基酸
相互作用
Monosodium glutamate
Glutamic acid
Amino acid
Interaction
