不同发酵剂对发酵肉制品风味物质的影响  

The Influence of Different Starter Cultures on Flavor Substances of Fermented Meat

作　　者：杨洁[1] 赵丽华[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2016年第6期235-238,共4页The Food Industry

基　　金：国家自然科学基金"不同发酵剂对羊肉发酵香肠挥发性风味物质的影响及其机理研究"(31260378);2013-2016

摘　　要：发酵肉制品凭借其特殊的发酵风味、丰富的营养和易被人体消化吸收等特点,越来越受消费者的青睐。由于在制作发酵肉制品时,选用不同的发酵剂对发酵肉制品的品质及风味有着不同程度的影响。因此,介绍了发酵肉制品的概念,对发酵肉制品中常用的几种发酵剂进行了阐述,综述了这些发酵剂对发酵肉制品中风味物质的影响,为以后制作发酵肉制品时选择合适的发酵剂提供了参考。同时,也对未来发酵肉制品在食品领域的发展及其风味物质的研究进行了展望。With its special flavor, rich nutrition and the characteristics are easy to digest and absorb by human body, fermented meat products are more and more favored by consumers. Because of the production of fermented meat products, different starter cultures on the quality and flavor of fermented meat products have different degrees of influence. Introduce the concept of the fermented meat products, expound the commonly used starter cultures in fermented meat products, and summarize the effects of these starter cultures on the flavor substances in fermented meat products for later production of fermented meat products to choose the appropriate starter cultures which provide reference. At the same time, it about the future development of fermented meat products in the field of food and researches of the flavor substances is prospected.

关 键 词：发酵剂 发酵肉制品 风味物质 影响 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]