减盐酱油生产研究进展  

Research Progress of Salt-reduced Soy Sauce

作　　者：蒋木培 JIANG Mupei(Foshan Institute of Science and Technololgy,Foshan,Guangdong 528225,China)

机构地区：[1]佛山科学技术学院,广东佛山528225

出　　处：《农产品加工》2022年第15期92-97,共6页Farm Products Processing

基　　金：佛山科学技术学院研究生自由探索基金项目(2019ZYTS18)。

摘　　要：酱油作为日常调味料,是人们在烹饪食品中必不可少的添加成分。但摄入过多的食盐会增加高血压、心脏病、肾脏病及诱发性脑出血等风险,因而降低酱油中的食盐含量迫在眉睫。目前,我国关于减盐酱油相关研究技术相对较少,且国内尚未有较成熟的降低酱油食盐浓度的技术。鉴此,综述了国内外减盐酱油生产技术研究进展、改善减盐酱油产品风味相关措施,旨在对开发减盐酱油技术提供参考与借鉴,促进减盐酱油产品的规模化生产。As a daily seasoning,soy sauce is an indispensable ingredient in cooking food.However,excessive intake of salt will increase the risk of high blood pressure,heart disease,kidney disease and sudden cerebral hemorrhage.Now,there are relatively few relevant research on salt-reduced soy sauce,and there is no mature technology to reduce the salt concentration of soy sauce in China.Therefore,reviewing the research progress on salt-reduced soy sauce,as well as related measures to improve and enhance the flavor of soy sauce,aiming to provide reference for the research and development of salt-reduced soy sauce and promote the scale production of salt-reduced soy sauce.

关 键 词：减盐 酱油 酒精 酵母菌 脱盐 

分 类 号：TS26[轻工技术与工程—发酵工程]