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作 者:李雪松 杨帆 张更旭 樊磊鑫 郝月慧 高嘉欣 李景明[3] 朱宏 LI Xuesong;YANG Fan;ZHANG Gengxu;FAN Leixin;HAO Yuehui;GAO Jiaxin;LI Jingming;ZHU Hong(Snowvalley Food Hebei Co.,Ltd.,Beijing 100032,China;XLAND Food Jiangsu Co.,Ltd.,Xuzhou 221741,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
机构地区:[1]雪川食品河北有限公司,北京100032 [2]艾思斓食品江苏有限公司,江苏徐州221741 [3]中国农业大学食品科学与营养工程学院,北京100083
出 处:《食品工业科技》2023年第2期10-18,共9页Science and Technology of Food Industry
摘 要:随着人们对于环境保护和健康饮食意识的增强,植物基炸鸡块产品在市场上的关注度快速提升。但是,加工工艺对这样一款新兴食品的感官特性影响仍缺乏系统研究。故本文综述了目前加工工艺对植物基炸鸡块外观、质地和风味的影响,阐述了消费者情感检验法在寻找工艺改进方向中的重要性,为实际生产和产品改进提供参考依据。根据现阶段研究存在的问题,应重点关注感官数据与仪器数据的关联性分析,确定植物基炸鸡块工艺的关键质量控制点,从而建立植物基炸鸡块感官评价标准体系。针对植物基炸鸡块特有的风味,亟需豆腥味掩盖的新工艺方法,并应开展针对中国消费者喜好度、接受度的深入调查,以期为适合中国市场的植物基炸鸡块新工艺、新感官特性的开发研究提供方向。As a result of increasing awareness of environmental protection and healthy eating among people,plant-based chicken nuggets are becoming popular as soon as they are advertised.However,systematic research on the effect of processing technology on the sensory characteristics of plant-based chicken nuggets is still lacking.Hence,the current paper aims to summarize the impact of current processing technology on the appearane,texture,and flavor of plant-based chicken nuggets and present the significance of consumer affective testing in terms of process improvements,further suggesting production and product improvements.Based on the problems in current research,it is crucial to focus on the correlation analysis between sensory and instrumental data and determine the quality control points of plant-based chicken nuggets,which are the keys to establishing the sensory evaluation standard system for plant-based chicken nuggets.Furthermore,there is an urgent need to develop a new process to mask the unique beany flavor and conduct an in-depth study on the preferences and acceptances of Chinese consumers.This would provide the direction for developing new processes and sensory characteristics of plant-based chicken nuggets that are more suitable for the Chinese market.
分 类 号:TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]
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