论川味半固态复合调味料风味成分的来源和形成  

The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine

作　　者：孙东伟[1] 刘军[1] 牛广杰[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《江苏调味副食品》2009年第6期28-30,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为给研发新型半固态复合调味料提供参考,通过介绍川菜及用料特点,分析了川味半固态复合调味料中的麻味、咸味、辣味、鲜味和香味等风味成分的来源和形成条件,认为不同的烹调方法,使用的调味料不同,复合调味料的配比也就不同,并提出了今后半固态复合调味料的开发方向:广泛使用天然物质、产品口味多样化、生产工艺采用高科技和包装礼品化等。Sichuan Cuisine and its features are discussed in order to offer some references to develop new half solid - state compound seasoning. The resource and forming conditions of some flavors, including tingling taste, saline taste, hot taste, fresh, taste and fragrant taste are analyzed. Different cooking styles require different seasoning and mixing proportion. The developing orientation for the future half solid - state compound seasoning is set as the following： the wide application of natural materials, a diversity of product flavors, and the application of high - technology and gift package.

关 键 词：半固态复合调味料 风味成分 来源 

分 类 号：TS264.9[轻工技术与工程—发酵工程]