影响酱油水分活度的因素研究  

Study on the Factors Affecting the Water Activity of Soy Sauce

作　　者：李丹凤 LI Danfeng(Shanghai Totole Food Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2025年第1期85-87,共3页The Food Industry

摘　　要：酱油作为一种传统的调味品,水分活度是影响其品质和保质期的关键因素。通过试验研究食用盐、白砂糖、海藻糖、酵母抽提物、谷氨酸钠和焦糖色等酱油工业中常用原料对酱油水分活度的影响,以期为酱油的加工和质量控制提供科学依据。研究表明,食用盐对酱油水分活度的影响最为显著,谷氨酸钠的添加也会导致水分活度的轻微下降,而白砂糖、海藻糖、酵母抽提物和焦糖色的影响相对较小。As a traditional condiment,the water activity of soy sauce is a key factor affecting its quality and shelf life.Experimentally study the impact of commonly used raw materials in the soy sauce industry,such as salt,sugar,trehalose,yeast extract,monosodium glutamate,and caramel color,on the water activity of soy sauce,in order to provide a scientific basis for the processing and quality control of soy sauce.The studies have shown that the addition of salt has the most significant impact on the water activity of soy sauce,while the addition of monosodium glutamate(MSG)also leads to a slight decrease in water activity.In contrast,the effects of sugar,trehalose,yeast extract,and caramel color are relatively minor.

关 键 词：酱油 水分活度 品质 保质期 常用原料 

分 类 号：TS264.21[轻工技术与工程—发酵工程]