酱油酿造工艺技术研究进展  

Research Progress on Soy Sauce Brewing Technology

作　　者：熊忠飞 XIONG Zhongfei(Foshan Haitian(Gaoming)Flavoring Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《食品安全导刊》2023年第26期184-186,共3页China Food Safety Magazine

摘　　要：酱油又名豉油,起源于我国,距今已有2000多年酿造历史,以其独特的风味和口感在中国、日本及东南亚国家深受欢迎,成为主流调味品,并远销至部分西方国家。针对酱油酿造技术,国内外许多专家学者经过不懈的探究与创新,奠定了酿造基础理论并完善了现代酿造工艺技术。本文综述了当前酱油酿造的主要工艺及其相关微生物的研究进展,为酱油工业的快速发展提供助力。Soy sauce originated in China and has a brewing history of more than two thousand years.It is popular among consumers for its uniqueflavor and aroma,becoming a mainstream seasoning and exported to Western countries.For the research of soy sauce brewing technology,many scholars have laid the foundation of brewing theory and improved the modern brewing technology through unremitting exploration and innovation.This article focuses on summarizing the current research progress of the main processes and related microorganisms in soy sauce brewing,providing assistance for the rapid development of the soy sauce industry.

关 键 词：酱油 酿造 微生物 工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]