日韩激情中文字幕一区二区_国产一级二级三级在线观看_日韩高清码中文字幕日韩_国产精品久久久久久亚洲按摩_国产香蕉青春草原久久_久久综合狠狠色综合伊人_2020国产乱轮免费片

簡體中文 繁體中文
86-021-54301599

Contact Us

86-021-54301599
Shanghai Xumei Food Tech Co., Ltd.
Add:NO.218,Pule Road,Minhang District,Shanghai,China
Enzymatic?Reaction &?Maillard?Reaction

Enzymes are biological catalysts, most of them are proteins. Enzymes could increase the rate of biochemical reactions efficiently in very mild conditions. Enzymolysis aroma-enhancing technology could release the bond aromatic precursors or hydrolyze the macromolecular which has no aroma to volatile aromatic compounds.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Breads, popcorn, coffee roasting and many other foods undergo this reaction.In the process, hundreds of different flavor compounds are created. Heat processed food by adding different kinds of amino acids and reducing sugars could form distinctive and abundant flavor compounds during the Maillard reaction.

【Back】

Privacy Statement|Legal Declaration|Contact Us
Copyright 2018 Shanghai Xumei Food Tech Co., Ltd. Reservations of all rights