一种热反应牛肉味香精及其制备方法
申请公布号:CN102742811A
申请号:CN201210260456.2
申请日期:2012.07.26
申请公布日期:2012.10.24
发明人:田淑会
分类号:A23L1/22(2006.01)I;A23L1/221(2006.01)I;A23L1/227(2006.01)I;A23L1/231(2006.01)I
主分类号:A23L1/22(2006.01)I
代理人:李莉华
地址:300300 天津市东丽区东丽经济开发区丽北路11号
摘要:本发明涉及一种热反应牛肉味香精及其制备方法,该香精由包括如下原料制备得到:牛骨素、半胱氨酸、甘氨酸、丙氨酸、维生素B1、水解植物蛋白液、牛油、酵母膏、味精、肉豆蔻粉、八角粉、肉桂粉、花椒粉、姜粉、葱粉、葡萄糖。本发明将不同的氨基酸与还原糖相结合,从而增强了牛肉热反应香精的肉味特征,像真度和浓郁的口感。添加酵母膏、动物油脂及其他调味料可增强牛肉反应调配型香精的烹调感。该香气口感综合型香精可作为优质牛肉香精广泛应用于肉制品、方便面调料、牛精等领域。
主权项:一种热反应牛肉味香精,其特征在于:由包括如下原料制备得到:牛骨素、半胱氨酸、甘氨酸、丙氨酸、维生素B1、水解植物蛋白液、牛油、酵母膏、味精、肉豆蔻粉、八角粉、肉桂粉、花椒粉、姜粉、葱粉、葡萄糖。
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PROCESS FOR THE PRODUCTION OF PROPYLENE BLOCK COPOLYMERS
MONOLITHIC MICROWAVE INTEGRATED CIRCUIT WITH PADS FOR MEASURING DC CHARACTERISTICS
SEMICONDUCTOR STRUCTURES AND MANUFACTURING METHODS
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MAINSAIL FURLING MAST ASSEMBLY AND MAST CONTRUCTION THEREFOR
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