鸡精配方设计如何适应标准  

How to make your chicken bouillon formula meet the standard

作　　者：刘政芳[1] 李知洪[1] 杜支红[1] 李库[1] 廖汉江[1] 

机构地区：[1]安琪酵母股份有限公司,宜昌443003

出　　处：《食品科技》2004年第9期43-45,共3页Food Science and Technology

摘　　要：结合出台的鸡精标准,详细介绍了鸡精生产中常用的原材料及其功能特性,提出了鸡精配方设计中应该遵循的设计原则,并通过实例阐述了鸡精配方设计如何与标准相适应。This article introduced ingredients & its functions used for chicken bouillon usually in accordance with coming standard. The design principles were put forward, and some certain examples about how to meet the standard in chicken bouillon formula were introduced.

关 键 词：鸡精 配方设计 标准 

分 类 号：TS264.3[轻工技术与工程—发酵工程]