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Dołączył: 29 Paź 2010
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 Wysłany: Czw 19:31, 06 Sty 2011 Temat postu: ghd nederland Preparation of thermal reaction of t |
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Preparation of thermal reaction of the fish flavor
nularcornstarchinnormaltemperaturehaeenstudied, thebestconditionsofpreparationtechniqueareconfirmedbyanorthogonaltest: enzymesupplementationis0.1mg, hydrolyzetimeis70minutes, hydrolyzetemperatureis40 ~ (2.Thehydrolysate 'SDEpreparedbythisconditionis2.68.IngredientoflowDEmaltodextrinisconfirmedwithhighperformanceliquidchromatographyandtransformationofgranuleisdiscussedbeforeandafterenzymaticoperationwithelectronscanningmicroscope.Keywordsnon.crystalgranularstarch; amylasehydrolysis; maltodextrin will affect the thermal reaction products of the fish flavor flavor. These factors also needs further study. Table 3 the smell of hot reaction products of fish sensory evaluation results of a general flavor, aroma through the hair is good, sweet, fragrant smell of a good combination of poor two fish,[link widoczny dla zalogowanych], spread aroma is good, fishy smell,[link widoczny dla zalogowanych], sweet and moderate, fragrant than the last. 3 fish flavor normally, aroma thin, not full, the overall flavor combinations more comfortable, fragrant smell of fish is not good enough 4 a lasting aroma than the rich, sweet side to the natural sense of good fish flavor is not strong 5 , more lasting fragrant aroma of the transparent hair is also good, but the fishy smell of fish heavier 6 poor, not rich flavor, fishy Hong good, but the fragrant smell of fish generally not lasting 7, aroma transparent hair is better, but the natural sense of smell is not strong 8 fish is poor,[link widoczny dla zalogowanych], there is stench, the overall flavor of the fish smell bad combination of bad 9, the overall flavor combination of discord, fragrant smell of fish is better than enduring 1O, the overall strong aroma intensity, through the hair is good, but the sweet side 11 of the fish smell better, have red fish smell,[link widoczny dla zalogowanych], while the focus with a certain smell of incense 12 fish in general, sweet and burnt more moderate than through the onset Well, fragrant smell good enough lasting 13 fish, the overall aroma more harmonious, more durable and fragrant, the general diffusion of 14 fish smell bad, fishy Hong heavy, transparent hair is better, the overall flavor was not very good 15 General fish flavor,[link widoczny dla zalogowanych], sweet and delicious combination is not good enough, the aroma of the natural sense of smell is not strong 16 fish in general, have some coke incense, natural flavor not have a strong sense of 407.04.535554.O5.O3.02O605.54. 06.0304.O403 Conclusion 3.1 with orthogonal test enzymatic hydrolysis of low-value small trash materials optimized thermal reaction conditions: temperature, 45cc, pH value of 7.0, water ratio of 1:2, reaction time 4h. 3.2 This test formula used in the thermal properties thermal reaction conditions optimized to obtain the optimal reaction conditions were: temperature 1100C, pH value of 7.0, reaction time 60min.
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