甜面醬的感官特性及微生物多樣性的研究進展

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DOI：10.3969/j.issn.1000-9973.2025.08.030

引文格式：，等.甜面醬的感官特性及微生物多樣性的研究進展[J].中國調(diào)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

甜面醬是我國傳統(tǒng)的發(fā)酵醬制品，食用歷史悠久，常作為醬爆、醬燒等中式烹飪的重要調(diào)味料，如醬爆肉丁、京醬肉絲、醬爆雞丁等。（剩余21732字）