CHENG Jing, LI Lichan, CHEN Xu, et al. Formation Mechanism of Gel and Flavor during Pidan Processing[J]. Science and Technology of Food Industry, 2024, 45(5): 357−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020036.
Citation: CHENG Jing, LI Lichan, CHEN Xu, et al. Formation Mechanism of Gel and Flavor during Pidan Processing[J]. Science and Technology of Food Industry, 2024, 45(5): 357−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020036.

Formation Mechanism of Gel and Flavor during Pidan Processing

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  • Received Date: February 05, 2023
  • Available Online: December 28, 2023
  • 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.
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