李奕欣,金曼芹,裴伟,薛文通

• 1:中国农业大学食品科学与营养工程学院
• 2:河北天顺酱业有限公司

摘要(Abstract)：

豆酱是一种以黄豆和面粉为原料经微生物发酵制成的传统调味品，由于其风味独特、营养丰富而广受欢迎。豆酱的风味与其生产工艺密切相关，因此，了解生产工艺与风味物质之间的关系至关重要。文章概述了豆酱主要的风味物质及产生途径、豆酱生产工艺流程、生产工艺对风味物质的影响，并对目前通过改进生产工艺对豆酱风味进行优化的方法进行了总结，旨在为改良豆酱生产工艺与开发营养美味的高品质豆酱提供参考。

关键词(KeyWords)： 豆酱;风味物质;风味形成;生产工艺;优化方法

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31872904)

作者(Author): 李奕欣,金曼芹,裴伟,薛文通

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