食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 283 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027287

综述与专题评论

超声波加速液态发酵食品风味成熟研究进展

  • 刘二蒙 ,
  • 冯拓 ,
  • 高献礼 ,
  • 符姜燕 ,
  • 林虹 ,
  • 徐婷 ,
  • 马海乐 ,
  • 单培
展开
  • 1(江苏大学 食品与生物工程学院,江苏 镇江,212013)
    2(广东美味鲜调味食品有限公司,广东 中山,528401)
硕士研究生(高献礼副教授为通讯作者,E-mail:gaoxianli@ujs.edu.cn)

收稿日期: 2021-03-09

  修回日期: 2021-04-05

  网络出版日期: 2021-09-27

基金资助

国家重点研发项目(2018YFD0700100);中山市重大科技专项项目(2018A1007);中国博士后科学基金项目(2016M600380);江苏大学启动基金项目(15JDG059)。

收起

Research advances of flavor maturation of fermented liquid foods accelerated by sonication

  • LIU Ermeng ,
  • FENG Tuo ,
  • GAO Xianli ,
  • FU Jiangyan ,
  • LIN Hong ,
  • XU Ting ,
  • MA Haile ,
  • SHAN Pei
Expand
  • 1(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
    2(Guangdong Meiweixian Flavoring Foods Co.Ltd.,Zhongshan 528401,China)

Received date: 2021-03-09

  Revised date: 2021-04-05

  Online published: 2021-09-27

Fold

摘要

液态发酵食品香气成熟显著滞后于其滋味成熟,严重影响企业的生产效率和经济效益,已成为液态发酵食品生产的瓶颈。超声波在加速液态发酵食品风味成熟中具有重要的应用价值。该文系统分析了超声波功率、时间、频率、模式对液态发酵食品香气化合物种类和含量的影响及其潜在机制,并指出了超声波在加速食品风味成熟中存在的问题,展望了超声波设备的应用前景,可为超声波技术在加速液态发酵食品风味成熟的产业化应用提供参考和依据。

关键词： 超声波; 发酵食品; 风味物质; 催陈机理

本文引用格式

刘二蒙 , 冯拓 , 高献礼 , 符姜燕 , 林虹 , 徐婷 , 马海乐 , 单培 . 超声波加速液态发酵食品风味成熟研究进展[J]. 食品与发酵工业, 2021 , 47(17) : 283 -289 . DOI: 10.13995/j.cnki.11-1802/ts.027287

Abstract

The aroma maturation of liquid fermented foods is significantly behind its taste maturation.It seriously affects the production efficiency and economic benefits of enterprises,and has become a bottleneck in the production of fermented liquid foods.Sonication possesses important acceleratation effects on the flavor maturation of fermented liquid foods.In this paper,the effects of power,time,frequency and mode of sonication on the types and contents of aroma compounds in liquid fermented foods and the potential mechanisms were systematically analyzed,and the problems of flavor maturation of fermented liquid foods accelerated by sonication were pointed out,and the application prospect of ultrasonic equipments was outlooked.It provides reference and basis for the industrial application of ultrasonic technology in accelerating the flavor maturation of fermented liquid foods.

Key words： sonication; fermented foods; flavor substances; aging mechanism

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