烟熏对食品风味及安全性影响研究进展  

Research Progress on the Effects of Smoking on Food Flavor and Safety

作　　者：章紫英 周汉昌 黄思远 李婷 余林[1,2] 况小宝 ZHANG Ziying;ZHOU Hanchang;HUANG Siyuan;LI Ting;YU Lin;KUANG Xiaobao(Jiangxi Academy of Forestry,Nanchang 330013;Jinggangshan Bamboo Forest Ecosystem Research Station,Jinggangshan 343600)

机构地区：[1]江西省林业科学院,南昌330013 [2]江西井冈山竹林生态系统国家定位观测研究站,井冈山343600

出　　处：《食品工业》2024年第11期270-276,共7页The Food Industry

摘　　要：烟熏技术是古老的食品加工工艺,其基本原理是利用木材不完全燃烧释放的熏烟与食品发生作用,在增加食物的防腐能力的同时提升食品感官品质。随着科技进步,液态烟熏与蒸汽渗透技术等现代化烟熏手段逐渐普及,进一步提升烟熏食品的安全性和风味。文章综述烟熏的原理、方法及应用,包括烟雾的组成成分,烟熏食品色泽和风味的形成,熏烟中的多环芳烃及其防治,不同烟熏方法,烟熏在食品中的应用,重点介绍现代烟熏技术对食品的感官特性及安全性的改善,并从文献计量学的角度对烟熏食品行业的发展趋势进行评估。文章为烟熏工艺优化和在食品中广泛应用提供理论基础。Smoking technology is an ancient food processing technology.Its basic principle is to use the smoke released by incomplete combustion of wood to interact with food,increasing the anti-corrosion ability of food and improve the sensory quality of food.With the progress of science and technology,modern smoking methods such as liquid smoke and steam penetration technology are gradually popularized,further improving the safety and flavor of smoked food.This paper reviews the principle,method and application of smoking,including the composition of smoke,the formation of color and flavor of smoked food,the PAHs in smoking and prevention and control,different smoking methods,and the application of smoking in food,focuses on the improvement of sensory properties and safety of food by modern smoking technology,and evaluate the development trend of the smoked food industry from the perspective of bibliometrics.This paper provides the theoretical basis for the optimization of smoking process and its wide application in food.

关 键 词：烟熏 食品 风味 应用 安全性 

分 类 号：TS205[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]