博碩士論文行動網 | 食品添加物合法業者資訊網
論文摘要蔥為中國重要之辛香蔬菜,栽培歷史至少在三千餘年以上,因栽培...紅蔥經過油炸後會產生特殊的香氣;中式菜餚中有許多菜餚製備過程會加入油炸紅蔥。...性之比較,得知經殺菁後之打碎紅蔥液再經酵素水解後,將其pH值調至5,在以 ...
Fried shallot or fried shallot seasoning oil is widely used in Chinese foods for its flavoring or seasoning properties. During the open-type frying process for shallot seasoning oil preparation significant amount of volatile compounds will loss since the evaporation. Unbroken cells of shallot contain a significant amount of sulfur-containing cysteine derivatives. These sulfur-containing cysteine derivatives are considered to be the flavor precursors of shallot. On cutting or breaking of the shallot cloves, these flavor precursors will be transformed to volatile sulfur -containing compounds by flavor enzymes to contribute the flavor of shallot products. On thermal treatments of shallot bulbs, the flavor precursors in shallot cells will also be transformed to volatile sulfur -containing compounds by thermal breakdown or thermal reactions of these precursors. Significant amount of these flavor precursors are bound by pectic substance exist in shallot. After breaking down of these pect...
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【炸紅蔥香基 L-330-A-5X】食品添加物產品登錄碼:TFAA30000594858
添加物名稱:炸紅蔥香基L-330-A-5X;FRIEDREDONIONBASEL-330-A-5X食品添加物產品登錄碼:TFAA30000594858食品業者登錄字號:H-12...