摘要
通过响应面分析法研究脂肪控制氧化技术和美拉德技术制备牛肉香精前体物的方法和工艺,重点考察不同因素对脂肪控制氧化状态的影响,确定了牛脂控制氧化的相对优化工艺条件。
The technology and method of making precursor of beef flavor by fat controlled oxidization and Maillard reaction was studied through response surface analysis. The effect of different condition to oxidized state of beef fat was presented in detail. Then optimal processing conditions of beef fat controlled oxidization were determined.
出处
《食品工业》
北大核心
2009年第3期22-24,共3页
The Food Industry
关键词
控制氧化
响应面试验
香精前体物
controlled oxidization
response surface methodology
precursor of flavor
