超高压技术用于中式传统卤味制品的研究进展

Research Progress on Innovative Application of High Pressure Processing Technology on Traditional Chinese Spices Marinated Production

卤味制品是中国传统饮食文化的重要组成部分,是我国典型的具有民族特色的传统调味食品。以风味独特、香味浓郁为主要特点,卤味制品极大地满足了消费者对美好生活的向往。超高压技术是一种新型食品非热加工技术,对卤味制品有杀菌、防腐作用,能较好地保留食品中的风味成分和营养品质。本文概述我国传统卤味制品的加工技术及风味形成的研究进展,重点剖析超高压加工技术对包括卤味制品在内的调味食品在风味、质构、安全性的影响,综述当前广泛应用的超高压加工调味食品的质量评价方法,展望超高压技术在卤味制品加工中的应用前景,为传统卤味制品的创新制造和可持续发展提供技术参考。

Traditional Chinese spices marinated production is an important part of conventional Chinese food culture.Its seasoning has great ethnic characteristics.Featured unique flavor and rich aroma,consumers'demands for desirable life are greatly satisfied by traditional Chinese spices marinated foods.Being able to maintain high quality of sensory and nutritional properties and achieve sterilization at the same time,high pressure processing(HPP)is an innovative food non-thermal processing technology caught lots of attention.This study reviewed current research progress on processing technology and flavor formation of traditional Chinese spices marinated production,with emphasis on the impacts of HPP on their flavor,texture and safety properties.The quality evaluation methodologies commonly used in HPP foods analysis were also reviewed.This paper provides practical guide for innovative production and sustainable development of traditional Chinese spices marinated foods using HPP technology.