酱油酿造中糖类的研究进展  

Research Progress of Saccharides in Soy Sauce Brewing

作　　者：王静[1] 肖婷 黄学均 贺强 付彩霞 徐宁[1] WANG Jing;XIAO Ting;HUANG Xue-jun;HE Qiang;FU Cai-xia;XU Ning(Collaborative Innovation Center for Industrial Fermentation Co-constructed by Ministry of Education&Hubei Province,Hubei University of Technology,Wuhan 430068,China;Public Inspection and Testing Center of Xianning City,Xianning 437100,China;Hubei Tulaohan Flavoring and Food Co.,Ltd.,Yichang 443318,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443318

出　　处：《中国调味品》2024年第4期196-200,共5页China Condiment

基　　金：湖北省技术创新专项(重大项目)(2021BBA073)。

摘　　要：传统酿造酱油是亚洲菜系中用来提高鲜味的调味品。以大豆、麸皮等含淀粉的原料经微生物发酵制得的酱油中含有氨基酸、糖类、有机酸等多种成分,其中以葡萄糖为主的许多单糖、寡糖、多糖等对酿造酱油的风味和品质起到重要作用。文章从酱油酿造中糖类的种类与含量、形成机制、影响因素、功能作用等方面进行了综述。Traditionally brewed soy sauce is a condiment used to enhance the umami of Asian cuisine.Soy sauce made from starchy raw materials such as soybeans and brans by microbial fermentation contains many components such as amino acids,saccharides,organic acids and so on,among which,many monosaccharides,oligosaccharides,polysaccharides mainly composed of glucose play an important role in the flavor and quality of brewed soy sauce.In this paper,the types and content,formation mechanism,influencing factors and functional effects of saccharides in soy sauce brewing are reviewed.

关 键 词：酿造酱油 糖类 形成机制 功能作用 

分 类 号：TS264.21[轻工技术与工程—发酵工程]