| 摘要 |
A method of producing a concentrated aqueous smoke solution which comprises evaporating an aqueous smoke solution under a vacuum at a temperature sufficiently high to produce water vapor, removing water vapor, and continuing the vacuum evaporation with water vapor removal until enough water is removed to produce a concentrated aqueous smoke solution. A concentrated aqueous smoke solution, produced by the method, containing active carbonyls to give a browning index of at least about 15 and up to about 35. A method of imparting smoke flavor to an edible product comprising contacting an edible product with a sufficient amount of the described concentrated aqueous smoke solution to impart smoke flavor to the edible product. |
