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.
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.
基金项目
湖北省技术创新专项(重大项目)(2021BBA073)
维普
万方数据