烟熏液在食品加工中的应用现状与研究进展

郭园园; 娄爱华; 沈清武

doi:10.13386/j.issn1002-0306.2020.17.057

烟熏液在食品加工中的应用现状与研究进展

湖南农业大学食品科学技术学院, 湖南长沙 410128

基金项目:

"十三五"国家重点研发计划(2018YFD0401205)。

详细信息

作者简介:
郭园园(1994-),女,硕士研究生,研究方向:食品科学,E-mail:1909138778@qq.com。

通讯作者:
娄爱华(1976-),女,博士,副教授,研究方向:动物源性食品科学,E-mail:louaihua916@163.com

沈清武(1973-),男,博士,教授,研究方向:畜产品加工与营养工程,E-mail:254479735@qq.com。

中图分类号: TS251.43
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出版历程
- 收稿日期: 2019-12-08
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-08-31

Application Status and Research Progress of Smoke Liquid in Food Processing

College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

摘要

摘要: 烟熏食品在日常生活中很常见,并且深受消费者喜爱。随着人们生活观念和生活方式的转变,人们对于烟熏食品的要求不仅仅局限于风味,而是更倾向于它的安全性。传统的烟熏食品由于受到加工技术的限制,其风味以及安全性都不及现代液熏食品。因此,为了让人们更加了解烟熏液及其制品,本文综述了国内外烟熏液的研究现状及其应用,介绍了烟熏液的主要组成成分,同时将传统烟熏与液熏法做对比,在此基础上阐述了烟熏液中的不安全因素苯并芘,以期为以后的研究者提供文献参考。
- 烟熏液 /
- 组成成分 /
- 苯并芘 /
- 应用现状 /
- 研究进展
Abstract: Smoked food is very common in our daily life,and it is very popular with consumers. With the change of people's life concept and lifestyle,people's requirements for smoked food are not only limited to flavor,but also more inclined to its safety. Due to the limitation of processing technology,the flavor and safety of traditional smoked food are not as good as that of modern liquid smoked food. Therefore,in order to let people know more about the fumigation liquid and its products,this paper summarizes the research status and application of the fumigation liquid at home and abroad,introduces the main components of the fumigation liquid,and makes a comparison between the traditional fumigation and the liquid fumigation. On this basis,the paper expounds the unsafe factors of benzopyrene in the fumigation liquid,in order to provide references for future researchers.
- fumigant /
- component /
- benzopyrene /
- application /
- progress