生产工艺对豆酱风味影响及优化方法研究进展  

Research Progress on Effect of Production Process on Flavor of Soybean Paste and Optimization Methods

作　　者：李奕欣 金曼芹 裴伟 薛文通[1] LI Yi-xin;JIN Man-qin;PEI Wei;XUE Wen-tong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100091,China;Hebei Tianshun Sauce Industry Co.,Ltd.,Cangzhou 062550,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100091 [2]河北天顺酱业有限公司,河北沧州062550

出　　处：《中国调味品》2025年第4期228-233,共6页China Condiment

基　　金：国家自然科学基金项目(31872904)。

摘　　要：豆酱是一种以黄豆和面粉为原料经微生物发酵制成的传统调味品,由于其风味独特、营养丰富而广受欢迎。豆酱的风味与其生产工艺密切相关,因此,了解生产工艺与风味物质之间的关系至关重要。文章概述了豆酱主要的风味物质及产生途径、豆酱生产工艺流程、生产工艺对风味物质的影响,并对目前通过改进生产工艺对豆酱风味进行优化的方法进行了总结,旨在为改良豆酱生产工艺与开发营养美味的高品质豆酱提供参考。Soybean paste is a traditional condiment made from soybeans and flour by microbial fermentation,which is popular because of its unique flavor and rich nutrition.The flavor of soybean paste is closely related to its production process,so it is crucial to understand the relationship between production process and flavor substances.In this paper,the main flavor substances of soybean paste and their producing ways,the production process flow of soybean paste and the effect of production process on flavor substances are summarized,and the current methods for optimizing soybean paste flavor by improving production process are summarized,aiming to provide references for improving soybean paste production process and developing nutritious and delicious high-quality soybean paste.

关 键 词：豆酱 风味物质 风味形成 生产工艺 优化方法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]