料酒的发展历史与去腥调味机理研究进展  

History and research progress on deodorizing and flavoring mechanism of cooking wine

作　　者：肖云 李暄 刘丹彤 周胜利 何静 董华 周万祥 王敏[1] 郑宇[1] XIAO Yun;LI Xuan;LIU Dantong;ZHOU Shengli;HE Jing;DONG Hua;ZHOU Wanxiang;WANG Min;ZHENG Yu(State Key Laboratory of Food Nutrition and Safety,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;COFCO Oil Research and Development Center,Tianjin 300452,China;COFCO Eastocean Oils&Grains Industries(Zhangjiagang)Co.Ltd.,Zhangjiagang 215634,China)

机构地区：[1]食品营养与安全国家重点实验室,天津科技大学生物工程学院,天津300457 [2]中粮油脂研发中心,天津300452 [3]中粮东海粮油工业(张家港)有限公司,江苏张家港215634

出　　处：《食品与发酵工业》2023年第9期334-339,共6页Food and Fermentation Industries

基　　金：宁夏重点研发计划项目(2022BBF02010);天津市海河实验室创新基金(22HHSWSS00013);天津市科技计划项目(21ZYJDJC00030)。

摘　　要：料酒是烹饪中不可缺少的调味品之一,具有去腥除膻、调味增香的效果。文章重点从料酒的发展历史以及去腥除膻和调味增香机理研究进展进行了综述。肉类和水产品中的腥味物质主要是由于自身代谢与环境来源微生物作用产生,如脂肪酸、三甲胺、甲硫醇、吲哚和杂环含氮化合物等多种腥、臭味物质。料酒中除乙醇外,还含有丰富的醇、氨基酸、有机酸、酯类等风味物质,以及来源于香辛料的醚类、酮类、烯类等,这些风味物质在烹饪过程中能够掩蔽腥味物质或与腥味物质发生反应从而达到去腥除膻效果。同时,在烹饪过程中这些风味物质会发生酯化反应、美拉德反应等形成芳香类物质或鲜味成分,并与菜品本身的独特风味融合,达到和味增香的烹饪效果。Cooking wine is one of the indispensable seasonings in cooking,which is often used to remove unfavorite smell and enhance the flavor in dish making.In this article,the development history and the research progress on deodorizing and flavoring mechanism of cooking wine are reviewed.The fishy smell substances in meat and aquatic product are mainly due to the metabolism of itself or the bacteria from environment,which will produce a variety of fishy and odorous substances such as fatty acid,trimethylamine,methanethiol,indole,and heterocyclic ammonia nitrogen-containing compounds.Besides ethanol,there are rich flavor substances such as alcohols,amino acids,organic acids,esters in the cooking wine,and ethers,ketones,alkenes from the spice.Those flavor substants can mask or react with fishy smell substances to generate aromatic substances in the cooking process.Meanwhile,in the cooking process,the flavor substances can involve in esterification reaction,Maillard reaction to form aromatic or delicate flavor components which fuse with the flavor of the raw material,thereby improving the flavor of dishes.

关 键 词：料酒 去腥 除膻 调味 增香 

分 类 号：TS264[轻工技术与工程—发酵工程]