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| 食品加工中风味规律的探索 | |
| 引用本文： | 曾凡斌,潘思轶. 食品加工中风味规律的探索[J]. 农业工程学报, 2011, 27(14): 316-320 |
| 作者姓名： | 曾凡斌 潘思轶 |
| 作者单位： | 1．华中农业大学理学院，武汉 430070;2．华中农业大学食品科技学院，武汉 430070 |
| 基金项目： | 湖北省农业科技创新团队项目（2007-620） |
| 摘 要： | 为了获得具有良好风味的食品和为食品加工提供指导，通过对大量的食品风味经验知识的研究，探索了风味的本质问题，探讨了食品化学组成对风味造成的影响，总结出了主风味理论，合适浓度理论，平衡刺激理论，风味层次理论,风味音乐理论和刺激钝化理论等6个风味规律。并列举大量的实例对其进行解释，同时还论述了食品物理性质如质构、温度和比热对风味的影响。 |
| 关 键 词： | 风味，食品，加工，风味规律 |
| 收稿时间： | 2011-05-07 |
| 修稿时间： | 2011-08-20 |
Study on laws of flavour during food processing |
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| Zeng Fanbin and Pan Siyi. Study on laws of flavour during food processing[J]. Transactions of the Chinese Society of Agricultural Engineering, 2011, 27(14): 316-320 | |
| Authors: | Zeng Fanbin and Pan Siyi |
| Abstract: | In order to get delicious food and give instruction to food process, the essence of food flavour was explored according to a great deal of food flavour experience. The influences of chemical composition of food on flavour were discussed, six flavour laws such as theory of main flavour,theory of suitable concentration, theory of equilibrium stimulation, theory of multi-level flavour,theory of flavour music and theory of stimulation passivation were summed up and explained by a lot of examples. The influences of physical properties of food such as texture, temperature, specific heat on flavour were also discussed. |
| Keywords: | flavour food processing flavour laws |
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