臭氧协同金属氧化物对泡菜净味效果的研究与应用
Research and application of ozone synergistic metal oxides on the taste purification effect of kimchi
曹衡 1陆涛 1陈开松1
作者信息
- 1. 长虹美菱股份有限公司 安徽 合肥 230601
- 折叠
摘要
泡菜作为一种蔬菜发酵制品,含有大量的挥发性化合物,在冰箱储存过程中易导致间室产生较重的泡菜气味,影响消费者使用体验.研究分析了常见泡菜的挥发性气味成分,并研究臭氧与金属氧化物协同作用对泡菜的净味效果,以单系统泡菜冰箱为载体输出泡菜净味模块,解决泡菜冰箱冷藏室泡菜净味问题.研究结果表明:臭氧协同金属氧化物作用对泡菜气味具有明显的净味效果,净味效果能满足消费者的感官要求.
Abstract
As a vegetable fermented product,kimchi contains a large number of volatile compounds,which can easily lead to a strong kimchi ordor in the refrigerator during storage,affecting the consumer experience.Study analyzes the volatile odor components of common kimchi and studies the synergistic effect of ozone and metal oxides on the taste purification of kimchi.Using a single system kimchi refrigerator as a carrier,a kimchi taste purification module is output to solve the problem of kimchi taste purification in the refrigeration compartment of kimchi refrigerators.The research results indicate that the synergistic effect of ozone and metal oxides has a significant deodorizing effect on the aroma of kimchi,and the deodorizing effect can meet the sensory requirements of consumers.
关键词
泡菜/挥发性气味/臭氧/金属氧化物/净味Key words
Kimchi/Volatile odor/Ozone/Metal oxide/Odor purification引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据