甜面酱的感官特性及微生物多样性的研究进展

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DOI：10.3969/j.issn.1000-9973.2025.08.030

引文格式：，等.甜面酱的感官特性及微生物多样性的研究进展[J].中国调味品，2025，50（8）：217-225.WANG GT，JINMQ，PEIW，et al.Research progressonsensorycharacteristicsand microbial diversityofsweet soybeanpaste[J].China Condiment，2025，50（8）：217-225.

Abstract： Sweet soybean paste，as a traditional Chinese fermented sauce product，is widely popular due to its unique flavor. The sensory characteristics of sweet soybean paste are closely related to the metabolic activities of microorganisms during fermentation. In this paper，the production process of sweet soybean paste is outlined. An in-depth analysis is conducted on the types，metabolic characteristics of main microorganisms，and the interactions among diferent microorganisms in sweet soybean paste. Furthermore， the specific efects of microbial diversity on the sensory characteristics （taste，aroma，color，texture）are discussed， aiming to provide references for improving the sensory characteristics of sweet soybean paste.

Key words： sweet soybean paste； microorganisms； sensory characteristics； production process

甜面酱是我国传统的发酵酱制品，食用历史悠久，常作为酱爆、酱烧等中式烹饪的重要调味料，如酱爆肉丁、京酱肉丝、酱爆鸡丁等。（剩余21732字）