| 酵母精在调味汤料中的应用研究 |
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| 引用本文： | 陈红惠. 酵母精在调味汤料中的应用研究[J]. 文山师范高等专科学校学报, 2007, 20(3): 111-113 |
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| 作者姓名： | 陈红惠 |
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| 作者单位： | 文山师范高等专科学校,生化系,云南,文山,663000 |
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| 摘 要： | 探讨了酵母精在调味汤料中的应用情况及添加用量.研究表明,酵母精应用于多用途营养调味料时,添加量应控制在0.5%～0.75%;应用于牛肉方便面汤料时,添加量控制在1.5%～2.0%,能使调味汤料增香、增鲜,掩饰异味,使风味更加醇厚.
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| 关 键 词： | 酵母精 调味汤料 应用 |
| 文章编号： | 1671-3303（2007）03-0111-03 |
| 收稿时间： | 2007-03-28 |
| 修稿时间： | 2007-03-28 |
The Application of Yeast Extract in Flavoured Soup |
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| CHEN Hong-hui. The Application of Yeast Extract in Flavoured Soup[J]. Journal of Wenshan Teachers College, 2007, 20(3): 111-113 |
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| Authors: | CHEN Hong-hui |
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| Abstract: | The paper discusses the application of yeast extract to flavoured soup and the adding dosages.The re- search indicated,when employed in multipurpose nutritious flavoured soup,the adding dosages should between 0.5% and 0.75%;When employed in the soup instant pasta,the adding dosages should between 1.5% to 2.0%,which will cleanse from odorous content and make the soup more aromatic delicious and favorable. |
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| Keywords: | yeast extract flavoured soup application |
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