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Food flavors are not as simple as you think

Food flavors are not as simple as you think

  • Author:
  • Origin:
  • Time of issue:2020-07-30 13:30
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【Summary】:Edible flavor can give food special flavor and taste. As a food additive, it not only complements and enhances flavor loss in food processing and transportation, but also improves the added value of p

Food flavors are not as simple as you think

【Summary】:Edible flavor can give food special flavor and taste. As a food additive, it not only complements and enhances flavor loss in food processing and transportation, but also improves the added value of p

  • Categories:Industry News
  • Author:
  • Origin:
  • Time of issue:2020-07-30 13:30
  • Views:0
Information

Edible flavor can give food special flavor and taste. As a food additive, it not only complements and enhances flavor loss in food processing and transportation, but also improves the added value of products.

 

 

Today, I will briefly introduce the basic knowledge of the composition and classification of food flavors.

Generally speaking, the essence of food flavor is composed of four kinds of spices, including three kinds of spices, namely, main fragrances, adjuvants, head scent, fixative and so on. Flavoring used for baking food flavoring is usually a mixture of spices with a certain flavor based on a variety of spices prepared according to a certain proportion and process.

 

 

Baking head fragrance, also known as top aroma, is a kind of perfume with high volatility and strong diffusivity. It has a short retention time and no residual aroma after volatilization. The head fragrance can give people the first wonderful feeling to make the essence appealing and imaginative.

Body fragrance and aroma after incense are the main aroma of essence. The body fragrance with moderate volatilization is the most important component of fragrance.

Chi Xiang, also known as "tailing", refers to the last flavor of essence. Its volatile flavor is low and its retention is strong. Its fragrance is not only a fragrance, but also a basic part of aroma characteristics.

 

Classification of food flavors. First, according to the flavor type classification: mainly has the fruit class, the meat, the vegetable class throws the fragrance class, the flower fragrance class and so on. Two, they are classified according to their nature: water-soluble, water and oil dual-use, oil soluble essence, emulsified flavor and powdered flavor. The three is categorization according to raw materials: it is mainly divided into natural flavor, natural equivalent flavor and synthetic flavor.

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