基于原料对蚝油体态稳定性影响的研究进展

Research Progress Based on the Effect of Raw Materials on theStability of Oyster Sauce

蚝油因色泽鲜亮、体态均一、蚝香浓郁、口味鲜美、营养丰富,深受广大消费者喜爱。但蚝油在储藏与运输过程中存在体态不稳定问题,会发生不同程度的析水、分层,从而影响感官品质及食用品质。用于生产蚝油的原料在一定程度上会影响蚝油的体态稳定性,基于此,文章简要总结了用于制备蚝油的常用原料对蚝油体态稳定性的影响,以期为原料的合理应用以制备优质的蚝油提供一定的参考。

Oyster sauce is deeply favored by consumers for its bright color,uniform body,rich oyster aroma,delicious taste and rich nutrition.However,in the process of storage and transportation,oyster sauce has the problem of unstable posture,and different degrees of water evolution and stratifcation will occur,thus affecting the sensory and edible quality.Based on this,the infiuence of commonly used raw materials for the preparation of oyster sauce on the physical stability of oyster sauce is briefiy summarized in this paper,in order to provide a certain reference for the rational application of raw materials to prepare high-quality oyster sauce.