| 热风干燥工艺对广式腊肠挥发性风味成分的影响 |
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| 引用本文： | 陈海光,曾晓房,白卫东,赵润兰. 热风干燥工艺对广式腊肠挥发性风味成分的影响[J]. 中国食品学报, 2012, 0(7): 148-154 |
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| 作者姓名： | 陈海光 曾晓房 白卫东 赵润兰 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院 |
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| 基金项目： | 广州市科技攻关项目(No.2007Z1-E6011);广州市重大民生攻关专项(2011Y2-00016);广东省教育部产学研基地建设专项(No.2009B090200020) |
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| 摘 要： | 通过提高温度或者延长干燥时间等热风干燥工艺的改进,考察热风干燥工艺条件对广式腊肠挥发性风味成分的影响。试验结果表明:热风干燥工艺的变化对广式腊肠挥发性风味成分影响显著,例如提高温度或者延长干燥时间均显著影响挥发性风味组分的种类及其相对含量,且对不同组分的影响也不同。在第二减速干燥期提高干燥温度,有利于酯类、醛类和酸类组分的生成。但延长热风干燥时间可能不利于广式腊肠整体风味的改善。
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| 关 键 词： | 广式腊肠 热风干燥 挥发性风味成分 变化 |
Effect of Drying Process Condition on Volatile Flavor Compounds of Cantonese Sausage |
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| Chen Haiguang Zeng Xiaofang Bai Weidong Zhao Runlan. Effect of Drying Process Condition on Volatile Flavor Compounds of Cantonese Sausage[J]. Journal of Chinese Institute of Food Science and Technology, 2012, 0(7): 148-154 |
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| Authors: | Chen Haiguang Zeng Xiaofang Bai Weidong Zhao Runlan |
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| Affiliation: | Chen Haiguang Zeng Xiaofang* Bai Weidong Zhao Runlan(College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology,Guangzhou 510225) |
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| Abstract: | By increasing drying process temperature or extending drying process time,the effect of drying process condition was studied on volatile flavor compounds of Cantonese sausage.The results showed that:drying process had obvious influence on volatile flavor compounds of Cantonese sausage,and increased temperature or drying time could obviously affect the volatile flavor compounds species and theirs relative content;drying process changes had different effect on volatile flavor compounds species,and increased temperature during the second deceleration dry period had been conductive to generating esters,aldehydes and acids composition;while increased drying time might be not helpful for improving the volatile flavor of Cantonese sausage. |
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| Keywords: | Cantonese sausage drying process volatile flavor compounds change |
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