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| 盐水鸭生产中老卤成分及风味物质初步分析 | |
| 引用本文： | 张李阳,陆利霞,熊强,王进.盐水鸭生产中老卤成分及风味物质初步分析[J].中国调味品,2007(7):62-64. |
| 作者姓名： | 张李阳 陆利霞 熊强 王进 |
| 作者单位： | 1. 南京晓庄学院生命科学系,南京,210017 2. 南京工业大学制药与生命科学学院,南京,210009 3. 南京桂花鸭集团,南京,210016 |
| 摘 要： | 对盐水鸭加工的老卤中微生物、基本成分及风味物质进行了初步分析。结果表明老卤中不含有微生物,而含有一定量的蛋白质、脂肪、食盐等成分,以及醇类、酯类等风味物质。 |
| 关 键 词： | 盐水鸭 老卤 基本成分 风味物质 |
| 文章编号： | 1000-9973（2007）07-0062-03 |
| 修稿时间： | 2007-04-03 |
Primary analysis of main components and flavor elements of old brine for salted duck |
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| ZHANG Li-yang,LU Li-xia,XIONG Qiang,WANG Jin.Primary analysis of main components and flavor elements of old brine for salted duck[J].China Condiment,2007(7):62-64. | |
| Authors: | ZHANG Li-yang LU Li-xia XIONG Qiang WANG Jin |
| Affiliation: | 1. Life Science Department of Nanjing Xiaozhuang Institute, Nangjing 210017,China; 2. College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing, 210009, China; 3. Nanjing Sweet- Scented Osmanthus Duck Group , Nanjing 210016,China |
| Abstract: | The microbes,main components and flavor elements of old brine for salted duck were analyzed.The results showed that microbes was not being,but included proteins,lipids,NaCl and flavor elements,such as alcoholates and esters. |
| Keywords: | salted duck old brine main components flavor elements |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
