摘要
本文研究了以虫草、灵芝、食盐、味精、酱油粉等为原料，生产保健调味料的工艺、配方及操作要点，并分析了调味原理及调味料风味食感要素。本产品营养丰富，风味独特，具有保健功效，在 ２１世纪的调味料市场将有广阔前景。
This paper studied the producing technology, formula of Chinese herbal condiment with Cordyceps Sinensis 、 Ganoderma Lucidum Karst、salt、 MSG and soy sauce powder etc. And analysed the principle of seaeon and taste sense of essential factor about condiment flavour. The product is rich in nutrients, good flavour and beneficial to health. It has broad prospects in condiment market in new century.
出处
《食品工业》
北大核心
2001年第5期16-18,共3页
The Food Industry
