酱油中美拉德反应产物的研究进展  

Research Progress of Maillard Reaction Products in Soy Sauce

作　　者：肖婷 王静[1] 黄学均 贺强 付彩霞 徐宁[1] XIAO Ting;WANG Jing;HUANG Xue-jun;HE Qiang;FU Cai-xia;XU Ning(Cooperative Innovation Center of Industrial Fermentation Co-constructed by Ministry of Education and Hubei Province,Hubei University of Technology,Wuhan 430068,China;Public Inspection and Testing Center in Xianning City,Xianning 437100,China;Hubei Tulaohan Flavoring and Food Co.,Ltd.,Yichang 443000,China)

机构地区：[1]湖北工业大学工业发酵省部共建协同创新中心,武汉430068 [2]咸宁市公共检验检测中心,湖北咸宁437100 [3]湖北土老憨调味食品股份有限公司,湖北宜昌443000

出　　处：《中国调味品》2024年第3期187-192,共6页China Condiment

基　　金：湖北省技术创新专项(重大项目)(2021BBA073)。

摘　　要：酱油是一种深受大众喜爱的传统调味品,色美味鲜的酱油是消费者的首要选择。在酱油酿造中美拉德反应是改善酱油品质的重要反应,其能赋予酱油良好的色泽和风味,还能为酱油的营养作出贡献,但其中的伴生危害物却是对人体健康不利的。文章通过综述美拉德反应产物对酿造酱油色泽和风味的影响,揭示了美拉德反应对感官和风味的影响机制及美拉德反应伴生危害物对酱油产生的危害,以期为酿造酱油的工艺改善提供参考。Soy sauce is a traditional seasoning that is deeply loved by the public.Soy sauce with beautiful color and delicious taste is the primary choice for consumers.In the brewing of soy sauce,Maillard reaction is an important reaction to improve the quality of soy sauce.It can give soy sauce good color and flavor,and also contribute to the nutrition of soy sauce.However,the associated hazards are adverse to human health.In this paper,the effects of Maillard reaction products on the color and flavor of soy sauce are reviewed,the influencing mechanism of Maillard reaction on the sense and flavor and the harm of Maillard reaction associated hazards to soy sauce are revealed,in order to provide references for the improvement of the process of brewed soy sauce.

关 键 词：酿造酱油 美拉德反应 色泽 风味 危害 

分 类 号：TS264.21[轻工技术与工程—发酵工程]