食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 337 - 346

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034686

综述与专题评论

蚝油的增香与体态稳定性控制研究进展

  • 李兆周 ,
  • 陈秀金 ,
  • 王耀 ,
  • 牛华伟 ,
  • 李芳 ,
  • 高红丽 ,
  • 于慧春 ,
  • 袁云霞 ,
  • 殷勇 ,
  • 李道敏
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(河南省食品绿色加工与质量安全控制国际联合实验室,河南 洛阳,471000)
    3(食品加工与安全国家级实验教学示范中心,河南 洛阳,471000)
博士,副教授(陈秀金副教授和王耀副教授为共同通信作者,E-mail:chenxiujin9610@126.com;tiger861215@163.com)

收稿日期: 2022-12-22

  修回日期: 2023-02-23

  网络出版日期: 2023-06-30

基金资助

河南省优秀青年科学基金项目(202300410121);洛阳市公益性行业科研专项(2202021A);国家自然科学基金项目(31701694,U1504330,31702218);河南省青年人才托举工程项目(2020HYTP029);河南省研究生教育改革与质量提升工程项目(HNYJS2020JD06)

收起

Research progress on flavor enhancement and appearance stability control of oyster sauce

  • LI Zhaozhou ,
  • CHEN Xiujin ,
  • WANG Yao ,
  • NIU Huawei ,
  • LI Fang ,
  • GAO Hongli ,
  • YU Huichun ,
  • YUAN Yunxia ,
  • YIN Yong ,
  • LI Daomin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Luoyang 471000, China)
    3(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471000, China)

Received date: 2022-12-22

  Revised date: 2023-02-23

  Online published: 2023-06-30

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摘要

蚝油味道鲜美,营养价值高,应用广泛,是传统的鲜味调料。在蚝油的研发和生产过程中,增香和体态稳定性控制是关注的重点,也是优化工艺和提升品质的必然要求。该文针对市售蚝油所存在的问题,介绍了蚝油风味物质的种类及测定方法、脱腥方法及影响因素,总结了不同增香剂在蚝油加工中的应用效果。此外,分析了体态稳定性保持的技术路径,论述了变性淀粉、食用胶和表面活性剂的加工特性和增稠原理,明确了影响因素和注意事项,探讨了复配增稠剂和包装工艺对质量稳定性的影响,展望了蚝油加工工艺的发展趋势。蚝油风味和体态稳定性的影响因素众多,相关基础理论和技术措施的进一步研究,对于持续提升产品质量、创制和研发新产品,均具有重要的学术价值和现实意义。

关键词： 蚝油; 风味物质; 体态稳定性

本文引用格式

李兆周 , 陈秀金 , 王耀 , 牛华伟 , 李芳 , 高红丽 , 于慧春 , 袁云霞 , 殷勇 , 李道敏 . 蚝油的增香与体态稳定性控制研究进展[J]. 食品与发酵工业, 2023 , 49(11) : 337 -346 . DOI: 10.13995/j.cnki.11-1802/ts.034686

Abstract

Oyster sauce is widely used as a traditional fresh condiment with a delicious taste and high nutritional value. During the developing and producing processes, flavor enhancement and appearance stability control are the focus of attention. They are also inevitable requirements for process optimization and quality improvement. Aiming at the existing problems of commercial oyster sauces, the types, and related detection methods of the flavoring substances in the oyster sauces, deodorizing methods and their influencing factors were introduced. The application performance of different flavor enhancers in oyster sauces was summarized. Moreover, the technical approaches for maintaining appearance stability were analyzed. The processing characteristics and thickening principles of different modified starches, edible gums, and surfactants were elucidated. Furthermore, the influencing factors and attention items were illustrated. Also, the influences of compound thickening agents and packaging processes on quality stability were explored. Finally, the authors envisaged the development tendency of processing techniques of oyster sauces. In summary, there were so many factors which influenced the flavor and appearance stability of the oyster sauces. For continuously improving product quality and creating and developing new products, it has important academic value and practical significance to further investigate the relevant basic theories and technical measures.

Key words： oyster sauce; flavoring substance; appearance stability

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