摘要
麻辣火锅以其麻辣鲜香的口感和风味浓郁的特色深受国内外消费者的青睐。文章综述了火锅底料风味物质的检测方法,并对基础原料、火锅用油、熬煮加工工艺和风味释放等影响火锅底料风味形成的因素进行了梳理。此外,文章还基于重庆火锅底料研究的现状展望了未来行业的研究方向,旨在为火锅底料产品的开发和研究提供参考。
Spicy hotpot is favored by consumers at home and abroad for its spicy and delicious taste and strong flavor. This paper summarizes the detection methods for flavor substances in hotpot condiment, and summarizes the factors affecting the formation of the flavor of hotpot condiment materials, hotpot condiment oil,boiling process and flavor release. In addition, based on the current situation of research on Chongqing hotpot condiment, this paper prospects the future research direction of the industry, aiming at providing reference for the development and research of hotpot condiment products.
作者
谢跃杰
韩燕
许晶冰
任彦荣
熊政委
王强
XIE Yue-jie;HAN Yan;XU Jing-bing;REN Yan-rong;XIONG Zheng-wei;WANG Qiang(School of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;Chongqing Institute for Food and Drug Control,Chongqing 401121,China)
出处
《中国调味品》
CAS
北大核心
2019年第9期196-200,共5页
China Condiment
基金
重庆第二师范学院大学生科研项目(KY20190141)
重庆第二师范学院科技协同创新平台建设项目(2017XJPT01)
重庆市创新创业示范团队支持计划(201618793)
重庆市社会事业与民生保障科技创新专项(cstc2018jscx-msybX021)
关键词
火锅底料
风味检测
影响因素
研究进展
hotpot condiment
flavor detection
affecting factors
research progress
