我国酱油酿造工艺中的现代化技术研究进展  

Research Progress of Modern Technology of Soy Sauce Brewing in China

作　　者：刘莉 孙勇[1,2] 王文平 

机构地区：[1]北京食品科学研究院,北京100068 [2]中国肉类食品综合研究中心,北京100068

出　　处：《中国调味品》2017年第8期172-174,180,共4页China Condiment

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400505)

摘　　要：酱油在我国饮食文化中具有重要位置,其营养丰富、滋味独特。我国酱油的酿造工艺在传统酿造的基础上,越来越多地利用了现代化的科学技术。文章从紫外诱变、离子注入、原生质体融合等酱油发酵微生物育种方法和微生物调控技术、优势菌干扰技术、膜分离技术等现代化发酵过程进行综述,旨在为我国酱油现代技术的推广及应用提供参考。Soy sauce has important position in Chinese dietary culture. It is rich in nutrition with unique taste. The modern science and technology is increasingly used in Chinese soy sauce brewing process on the basis of traditional brewing process. The fermentation microorganisms breeding methods of soy sauce, such as ultraviolet mutagenesis, ion implantation, protoplast fusion and modern fermentation process, such as microbial control technology, dominant fungi interference technology, membrane separation technology, are reviewed in this paper. It is aimed to offer reference to the modern technology promotion and application for soy sauce in China.

关 键 词：酱油 酿造工艺 微生物育种 现代化技术 

分 类 号：TS264.21[轻工技术与工程—发酵工程]