[1]谢跃杰,王强,许晶冰,等.麻辣火锅底料风味物质及影响其形成因素的研究进展[J].中国调味品,2019,(09):196-200.
　Research rogress in Flavor Detection of Spicy Hot Pot and Affecting Factors of Its Flavor Formation[J].CHINA CONDIMENT,2019,(09):196-200.
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麻辣火锅底料风味物质及影响其形成因素的研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
196-200
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Research rogress in Flavor Detection of Spicy Hot Pot and Affecting Factors of Its Flavor Formation
作者:
谢跃杰; 王强; 许晶冰; 韩燕; 熊政委
文献标志码:
A
摘要:
火锅以其麻辣鲜香的口感和风味浓郁的特色深受国内外消费者的青睐。本文综述了火锅底料风味物质的检测方法，并对基础原料、火锅用油、熬煮加工工艺和风味释放等影响火锅底料风味形成的因素进行了梳理。此外，本文还基于火锅底料研究的现状展望了未来行业的研究方向，旨在为火锅底料产品的开发和研究提供参考。
Abstract:
Spicy hot pot, with its unique taste and flavor, is popular with consumers. However, the formation mechanism of hot pot base flavor is not clear until now and quite a few factors may affect its flavor formation. This paper reviews the detection method of hot pot soup base and various flavor hot pot base new products, combing the factors which affect flavor formation, including the raw materials, the oil, cooking processing technology and flavor release. Moreover, this paper prospects the research direction in the future based on the current situation of Chongqing hot pot industry, aiming at providing certain references for developing and researching on hot pot soup base product.
更新日期/Last Update: 2020-06-23