摘要
文章综述了琥珀酸二钠的性质、生产工艺,重点阐述了琥珀酸二钠的鲜味特点以及与味精、呈味核苷酸二钠等其他鲜味剂搭配使用,起到鲜味相乘的作用效果,混合的鲜味剂鲜度最高可达到味精的8倍,可明显降低产品单纯使用味精的成本;同时还研究了琥珀酸二钠在食品加工中的稳定性,实验证明:在高温、高压、酸性等条件下,琥珀酸二钠具有良好的稳定性。
In this paper, we summarize the nature and production technology of disodium succinate,and focus on the flavor characteristics and multiplying effect of disodium sueeinate when used with other flavor enhancers such as Monosodium Glutamate （MSG）, disodium nucleotide and so on. The freshness of mixed flavor enhancers will be 8 times stronger than that of simple MSG, and it leads to a decrease in cost comparing with the product of simple using MSG. At the same time, we also study the stability of disodium succinate in food processing. It is proved that disodium succinate has a good stability under high temperature, high pressure and acid conditions.
出处
《中国调味品》
CAS
北大核心
2013年第3期109-111,共3页
China Condiment
关键词
结晶琥珀酸二钠
无水琥珀酸二钠
稳定性
味感
应用
crystallization of disodium succinate
anhydrous disodium succinate
stability
sense of taste
application
