烟熏液的形成与应用  

Application and Formation of Liquid Smoke

作　　者：王飞 乔明武[1,2] 黄现青 宋莲军[1,2] 赵建生 薛桂中[1] 孟少华 Wang Fei;Qiao Mingwu;Huang Xianqing;Song Lianjun;Zhao Jiansheng;Xue Guizhong;Meng Shaohua(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation,Zhengzhou 450002;Henan Shuanghui Investment Development Co.,Ltd.,Luohe 462000,Henan)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南省食品加工与流通安全控制工程技术研究中心,郑州450002 [3]河南双汇投资发展股份有限公司,河南漯河462000

出　　处：《中国食品学报》2022年第9期386-397,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2019YFC1606200)。

摘　　要：烟熏液是生物质材料在高温下裂解冷凝并精制后的棕褐色混合物,含有酚类、醛类、酮类、酸类、酯类等物质。烟熏液具有的风味和色泽赋予食品独特的品质,其中的酚类、羰基化合物和有机酸等具有抑菌防腐、抗氧化功效。经烟熏液熏制的食品风味独特,保质期长,在畜产品、水产品等应用广泛。本文综述烟熏液主要成分的形成过程及在食品工业的应用,针对烟熏食品特点,为开发高效呈色、呈味、抑菌、抗氧化的复配烟熏液提供参考。Pyrolisis of biomass result in smoke that can be condensed to be liquid smoke.Liquid smoke is a brown mixture,which contains phenols,aldehydes,ketones,acids,esters,etc.The flavor and color of liquid smoke can endow food with unique quality.Liquid smoke's basic ingredients are phenols,carbonyl compounds and organic acids,which have the function of antibacterial,anti-corrosion,anti-oxidation.The food of fluid smoking has unique flavor and can prolong their shelf life of products,so liquid smoke can be used in livestock products and aquatic products.The review summarizes the recent research progress in the main components,formation process,and application in food of liquid smoke.According to the characteristics of smoked food,the review can provide reference and basis for the development of compound liquid smoke with high color,flavor,antibacterial and antioxidant properties.

关 键 词：烟熏液 形成 酚类 羰基化合物 有机酸 应用 

分 类 号：TS264.3[轻工技术与工程—发酵工程]