| 耐高温鸡蛋油香精的开发研制 |
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| 引用本文： | 张海霞,陈志伟.耐高温鸡蛋油香精的开发研制[J].现代食品科技,2003,19(1):18-19. |
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| 作者姓名： | 张海霞 陈志伟 |
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| 作者单位： | 广州百花香料股份有限公司,广州,510370 |
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| 摘 要： | 本文介绍了通过对鸡蛋所含香气成分的分析 ,利用生物酶解作用和热反应相结合的方法以及运用了细腻的调香技巧 ,制备了天然感强、口感厚实、耐高温性能较好的鸡蛋油香精
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| 关 键 词： | 鸡蛋油香精 生物酶解反应 热反应 耐高温 |
| 修稿时间： | 2003年1月15日 |
The Manufacture of Egg Oil Flavor Being Resistant to High Temperature |
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| Zhang haixia,Chen zhiwei.The Manufacture of Egg Oil Flavor Being Resistant to High Temperature[J].Modern Food Science & Technology,2003,19(1):18-19. |
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| Authors: | Zhang haixia Chen zhiwei |
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| Abstract: | This paper introduced the method of making egg oil flavor being resistant to high temperature,which is combining enzymic action and thermal reaction and using fine techniques of flavor creation.The egg oil flavor has strong native feeling,thick taste and good ability of high temperature resistant. |
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| Keywords: | Egg oil flavor Enzymic reaction Thermal reaction high temperature resistant |
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