Formation Mechanism of Gel and Flavor during Pidan Processing

被引：0
作者：
Cheng J. [1 ]
Li L. [1 ]
Chen X. [1 ]
Cai X. [1 ]
Yu J. [2 ]
Yu L. [2 ]
Wang S. [1 ]
机构：
[1] College of Biological Science and Engineering, Fuzhou University, Fuzhou
[2] Fujian Guangyang Egg Industry Co., Ltd., Fuqing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 05期
关键词：
color; flavor; metal ion; Pidan gel; Songhua;
D O I：
10.13386/j.issn1002-0306.2023020036
中图分类号：
学科分类号：
摘要：
Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：357 / 366
页数：9
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