五种大豆酱中挥发性成分及微生物多样性研究  

Study on Volatile Components and Microbial Diversity in Five Kinds of Soybean Paste

作　　者：姜雯雯[1] 曾威 陈晓燕[1] 马丹丹[1] 荣小娟 JIANG Wen-wen;ZENG Wei;CHEN Xiao-yan;MA Dan-dan;RONG Xiao-juan(Jiangxi University of Technology,Nanchang 330200,China)

机构地区：[1]江西科技学院,南昌330200

出　　处：《中国调味品》2023年第6期184-188,共5页China Condiment

基　　金：江西省卫生健康委科技计划项目(20204112);江西省教育厅科技项目(GJJ202016,GJJ180971);江西科技学院校级自然科学项目(ZR2113)。

摘　　要：大豆酱是我国传统的调味酱,通过微生物发酵制成,富含多种功能性成分。大豆酱目前主要的加工工艺为传统加工工艺和现代加工工艺,传统加工工艺在自然条件下进行,环境不稳定,菌种也来源于自然环境,生产出来的大豆酱品质不稳定。工业酱具有标准的生产流程和稳定的菌株,大豆酱的品质也相对稳定;但工业酱生产相比于一些发达国家还相对落后,我们既不能放弃传统大豆酱生产,又要发展现代工业酱。该研究基于此,对传统和现代大豆酱的物理性质、香气成分和微生物群落进行分析研究,旨在为大豆酱的规模化生产提供一定的理论基础。Soybean paste is traditional seasoning paste in China,it is made by microbial fermentation and is rich in multiple functional components.At present,the main processing technology of soybean paste is traditional processing technology and modern processing technology.The traditional processing technology is caried out in natural conditions,which is unstable.The bacteria also come from the natural environment,so the quality of the produced soybean paste is unstable.Industrial soybean paste has standard production process and stable strains,so the quality of soybean paste is relatively stable,but the production of industrial soybean paste is still relatively backward compared to some developed countries.We cannot abandon the production of traditional soybean paste,and have to develop modern industrial soybean paste.Based on this,the physical properties,aroma components and microbial communities of traditional and modern soybean paste are analyzed and studied in this study,aiming to provide a certain theoretical basis for the scale production of soybean paste.

关 键 词：大豆酱 宏基因 微生物多样性 香气成分 

分 类 号：TS264.24[轻工技术与工程—发酵工程]