摘要
皮蛋是我国独创的一种传统食品,由于其具有独特的色、香、味,同时具有清热、泻火、消炎的作用,引起了研究者的广泛关注.金属化合物、碱浓度和温度等在皮蛋凝胶的形成中起着至关重要的作用.尽管皮蛋的相关研究已经出现很多,但关于皮蛋凝胶及风味形貌形成机制的系统总结还很缺乏.本文针对金属化合物对碱液的调控机制、凝胶、色泽、风味形貌以及松花形成的机制展开了系统全面的综述,旨在为皮蛋的生产加工和产品开发提供理论支持.
Abstract
Pidan is an original traditional food in China,which has attracted extensive attention of researchers because of its unique color,fragrance,taste and functions of clearing heat,purging fire,reducing inflammation.Metallic compounds,alkali concentration,and temperature are important in the process of gel formation.Although many studies related to Pidan have been published,there is no systematic summary on the formation mechanism of gel and flavor profile.In this paper,the regulation mechanism of metal compounds in alkaline solutions,and the formation mechanism of gel,color,flavor profile,and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan.
维普
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