复合调味酱的研究现状及发展方向  

Research Status and Development Direction of Compound Seasoning Sauce

作　　者：刘文静 汪洪涛[1] 席小凡 魏晓 胡天崟 LIU Wenjing;WANG Hongtao;XI Xiaofan;WEI Xiao;HU Tianyin(College of Health,Jiangsu Vocational Institute of Commerce,Nanjing211168,China)

机构地区：[1]江苏经贸职业技术学院健康学院,江苏南京211168

出　　处：《现代食品》2024年第12期220-223,共4页Modern Food

基　　金：江苏省职业院校学生创新创业培育计划项目(G-2023-0535);江苏经贸职业技术学院重点课题(JSJM23007)。

摘　　要：复合调味酱是指由2种以上原料组成的具有复合口味的调味酱。它具有提高食品口感和味道、节省制作时间和成本、方便使用等优点,因此得到了广泛的开发和应用。本文综述了复合调味酱的配料研究、加工工艺、风味成分研究以及目前存在的问题,并提出了未来的发展方向,旨在为进一步开发研究复合调味酱提供理论依据。Compound seasoning sauce is a seasoning sauce consisting of more than two kinds of raw materials with compound taste.It has the advantages of improving food taste and taste,saving production time and cost,convenient use,etc.,so it has been widely developed and applied.In this paper,the research on ingredients,processing technology,flavor components and existing problems of compound sauce were reviewed,and the future development direction was put forward,aiming at providing theoretical basis for further development and research of compound sauce.

关 键 词：复合调味酱 配料 加工工艺 风味成分 开发利用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]