醬油釀造中糖類的研究進(jìn)展

摘要：傳統(tǒng)釀造醬油是亞洲菜系中用來提高鮮味的調(diào)味品。以大豆、麩皮等含淀粉的原料經(jīng)微生物發(fā)酵制得的醬油中含有氨基酸、糖類、有機(jī)酸等多種成分，其中以葡萄糖為主的許多單糖、寡糖、多糖等對釀造醬油的風(fēng)味和品質(zhì)起到重要作用。文章從醬油釀造中糖類的種類與含量、形成機(jī)制、影響因素、功能作用等方面進(jìn)行了綜述。

關(guān)鍵詞：釀造醬油；糖類；形成機(jī)制；功能作用

中圖分類號：TS264.21      文獻(xiàn)標(biāo)志碼：A     文章編號：1000-9973（2024）04-0196-05

Research Progress of Saccharides in Soy Sauce Brewing

WANG Jing1， XIAO Ting1， HUANG Xue-jun2， HE Qiang2， FU Cai-xia3， XU Ning1*

（1.Collaborative Innovation Center for Industrial Fermentation Co-constructed by Ministry of

Education ＆ Hubei Province， Hubei University of Technology， Wuhan 430068， China;

2.Public Inspection and Testing Center of Xianning City， Xianning 437100， China;

3.Hubei Tulaohan Flavoring and Food Co.， Ltd.， Yichang 443318， China）

Abstract： 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.

Key words： brewed soy sauce; saccharides; formation mechanism; functional effect

收稿日期：2023-09-29

基金項目：湖北省技術(shù)創(chuàng)新專項（重大項目）（2021BBA073）

作者簡介：王靜（2000—），女，碩士研究生，研究方向：發(fā)酵工程。（剩余11305字）