烟熏液制备工艺及其调控挥发性风味物质形成研究进展

Research Progress on the Preparation Process of Liquid Smoke and Its Targeted Control on the Formation of Volatile Flavor Compounds

摘要:

熏制食品因其独特的风味与口感深受消费者的喜爱，随着液熏技术的普及与应用，食品级烟熏液成为了决定熏制食品风味品质的关键因素。然而目前国内食品级烟熏液存在产品单一、特征风味物质缺乏，造成其生产的熏制食品风味品质不佳、同质化问题严重，这极大的限制了熏制食品产业的现代化发展。深入理解烟熏液生产制备过程中挥发性风味物质的形成过程与调控途径，对于烟熏液的品质升级具有重要意义。因此，本文从烟熏液的制备工艺中的各个环节出发，综述了原料类型、原料水分含量、原料粒径、氧气含量、加工温度、精炼方式等因素对烟熏液中主要挥发性风味成分形成的影响及机制，以期为定向调控生产品质优良的食品级烟熏液产品提供理论依据与技术支撑

Abstract:

Smoked food is popular with consumers because of its unique flavor and taste. The edible-grade liquid smoke has become a key ingredient in determining the flavor quality of smoked food with the liquid smoking technique application in smoked food processing. However, the lack of research on the basic theory and processing technology of liquid smoke has led to limited diversity and flavor in the Chinese market. Smoked food produced using liquid smoke often lacks the characteristic flavor and is prone to homogenization, which hinders the modern development of the smoked food industry. A profound comprehension of the mechanisms underlying the formation of volatile flavor compounds during the preparation of liquid smoke, as well as the exploration of regulatory pathway, is crucial for enhancing the quality of liquid smoke. This article starts from the process of liquid smoke, the factors affecting the formation of volatile flavor compounds in liquid smoke were discussed from the aspects of type, moisture content and particle size of raw material, oxygen content, processing temperature, and refining method, to provide new ideas for the directional control of the production of high-quality edible-grade liquid smoke products