摘要
新冠肺炎疫情对餐饮行业造成了较大影响。疫情在有效控制之后,餐饮行业探索自救重生。综述了电子鼻技术、电子舌技术及质构分析,这三种智能感官技术的工作原理及其在中餐烹饪研究中的应用。智能感官技术具有操作简便、对样品无损伤、测试时间短、数据科学准确等优点,广泛应用在监控菜肴处理过程、研究原料新鲜度和货架寿命、控制掺假识别等方面。目前智能感官技术缺乏规范性标准,在一定程度上制约其发展。多种智能感官分析技术的联合应用及便携化发展,会提升在中餐烹饪中的应用。
The novel coronavirus epidemic situation had a great impact on the catering industry. After the epidemic was effectively controlled, the catering industry explored self-help and rebirth. The working principle of three kinds of intelligent sensory technologies including electronic nose technology, electronic tongue technology and texture analysis and their application in Chinese cuisine research were reviewed. Intelligent sensory technology had the advantages of simple operation, no damage to samples, short test time, scientific and accurate data, and it was widely used in monitoring the process of dishes, studying the freshness and shelf life of raw materialsand controlling adulteration identification.At present, intelligent sensory technology lackednormative standards, andits development was restricted to some extent.The combined application and portable development of various intelligent sensory analysis technologieswould enhance the application in Chinese cuisine.
出处
《肉类工业》
2022年第3期39-43,共5页
Meat Industry
关键词
智能感官技术
中餐烹饪
电子鼻
电子舌
质构分析
intelligent sensory technology
Chinese cuisine
electronic nose
electronic tongue
texture analysis
