脱盐腌雪菜复合鲜味剂的调配研究  

Research on the compound flavor enhance formula forthe desalt pickled brassia juncea

作　　者：朱薇[1] 夏延斌[1] 周晓媛[1] 毛友辉 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南唐人神肉制品有限公司,株洲412006

出　　处：《食品科技》2005年第2期55-57,共3页Food Science and Technology

摘　　要：以鲜味较强、成本较低的MSG为鲜味主剂,HVP、YE、琥珀酸为辅剂,I+G为补充因素,采用改进的正交法对脱盐腌雪菜进行实验,筛选出综合性能优良的腌雪菜复合鲜味剂。Use MSG which has a high enhance effect and a low cost, as main part with the aid of HVP, YE, Asuccin, is employed with I+G as complement factor of the desalt pickled brassia juncea, and a compound flavor of better comprehensive function was obtained.

关 键 词：腌雪菜 复合鲜味剂 调配 

分 类 号：TS202.3[轻工技术与工程—食品科学]