酱油酿造中糖类的研究进展

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。

关键词：酿造酱油；糖类；形成机制；功能作用

中图分类号：TS264.21      文献标志码：A     文章编号：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

基金项目：湖北省技术创新专项（重大项目）（2021BBA073）

作者简介：王静（2000—），女，硕士研究生，研究方向：发酵工程。（剩余11305字）