酿造酱油呈色机制及色泽评价研究进展  

Studies on the Formation Mechanism and Evaluation Method of Brewing Soy Sauce Color

作　　者：陈敏 韩小丽 蒋予箭 励建荣 

机构地区：[1]浙江工商大学食品与生物工程学院、浙江省食品安全重点实验室,浙江杭州310035

出　　处：《食品与发酵工业》2009年第1期116-119,共4页Food and Fermentation Industries

基　　金：2007年浙江省科技计划项目“提高酿造酱油红色指数及风味的关键工程技术”(2007C22001)

摘　　要：酱油是中国的传统食品,近年来人们对酱油的着色功能要求越来越高。不仅上色要快,还要求色泽红亮,故酱油色泽研究具有现实意义。文中对酿造酱油色泽的形成机理、酿造原料及条件控制对酱油色泽的影响、酱油色泽评价方法做一综述,以期为清晰了解酿造酱油的色泽形成过程及机理提供参考。Soy sauce is traditional Chinese food. Recent year saw increasing demand on chromaticity of soy sauce. Chromaticity of soy sauce should not only be fast, but also the color of object be shiny red. Therefore, the study of soy sauce color has realistic significance. The formation mechanism of soy sauce col- or, influencing factors such as brewing materials and condition control, and color evaluation methods were discussed in this paper. We hope that the study results provide references for better understanding of the formation process and mechanism of soy sauce color.

关 键 词：酿造酱油 色泽形成机制 酿造原料 色泽评价 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TS933.21[轻工技术与工程—食品科学与工程]