Analysis Of The Nutritional Composition Of Bone Soup And Its Effect On The Flavor Of Bone Soup

Bone soup products extracted from animal bone become a trend in the food industry applications.Bone soup ingredients containing protein,amino acids,fat,bone collagen,chondroitin,calcium,phosphorus,iron,zinc and other ingredients,affect product taste,but also affect the nutritional content of products,improve nutrition proportion constituting protein ratio.Application of instant noodles in the soup has become a popular trend,nutrition and taste on instant noodles is mainly reflected in the contribution rich in amino acids,fatty acids,peptides and other delicious,showing a native of delicious,nutrition is mainly reflected in three main nutrients,amino acids,trace elements,collagen and other aspects.In this study,gradually expand the analysis,synthesis products derived soup flavor balanced,Atsumi prominent flavor a long,memorable and distinctive mellow aroma butter,meat,etc.You can replace the additive in the industrial product applications,especially applications in instant noodle products.This study of instant noodles soup taste,provide the basis for the impact of nutrition and provide direction for future applications.