馒头挥发性风味物质研究进展  

Research Progress on Volatile Flavor Substances in Steamed Bread

作　　者：付元哲 黄雅玲 冯涛 孙敏 姚凌云 王化田 宋诗清 FU Yuanzhe;HUANG Yaling;FENG Tao;SUN Min;YAO Lingyun;WANG Huatian;SONG Shiqing(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《食品科学》2024年第8期312-320,共9页Food Science

基　　金：上海市地方能力建设项目(23010504700)。

摘　　要：馒头是中国传统主食之一,具有1 700多年的历史。随着人们生活质量的不断提高,馒头种类更加丰富,风味需求也变得越来越重要。愉悦的风味成为人们消费的主要驱动力,这对工业化酵母馒头的风味提出了更高的要求。影响馒头风味形成的因素有很多,包括发酵剂种类、原料以及加工工艺等。其中不同发酵剂因所含微生物的种类及数量不同,对馒头风味形成有显著的影响。本文针对现阶段影响馒头风味的主要因素进行综述,为馒头风味的理论研究提供一定的参考,为开发适应工业化生产且风味更佳的馒头提供实践指导。Steamed bread is one of the traditional Chinese staple foods,with a history of over 1700 years.With the continuous improvement of people’s quality of life,a more abundant variety of steamed bread has been made,and the demand for flavor has become more and more important.Consumers are attracted by steamed bread with pleasant flavor,so there are higher requirements for industrial yeast fermented steamed bread.There are many factors that influence the flavor formation of steamed bread,including the type of leavening agent,raw materials and processing technology.Different starters significantly affect the flavor formation of steamed bread due to the different types and numbers of microorganisms they contain.The major factors affecting the flavor of steamed bread are reviewed to provide a reference for theoretical studies of steamed bread flavor and provide practical guidance for the development of steamed bread with better flavor suitable for industrial production.

关 键 词：馒头 风味 发酵剂 微生物菌群 发酵原料 发酵工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]