食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 412 - 421

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042209

综述与专题评论

贵州酸汤风味形成及优化调控研究进展

  • 龙正玉 ,
  • 李彬彬 ,
  • 包爱明 ,
  • 秦伟军 ,
  • 陈兴兴 ,
  • 敖文敏 ,
  • 周松 ,
  • 高向阳
展开
  • 1(贵州南山婆食品研究院有限公司,贵州 安顺,561000)
    2(贵州南山婆食品加工有限公司,贵州 安顺,561000)
    3(安顺学院 化学化工学院,贵州 安顺,561000)
    4(华南农业大学 食品学院,广东省功能食品活性物重点实验室,广东 广州,510642)
第一作者: 硕士研究生,助理工程师(包爱明工程师为通信作者,E-mail:chairman@nanshanpogroup.com)

收稿日期: 2025-01-20

  修回日期: 2025-03-24

  网络出版日期: 2025-08-01

基金资助

安顺市科技计划项目(安市科农重01号)贵州省科技计划项目(黔科合平台人才-ZZSG005)贵州省科技计划项目(黔科合平台KXJZ014)安顺市科技计划项目(安市科平(2023)07号(粤黔协作))

收起

Research progress in formation and regulation of Guizhou sour soup flavor

  • LONG Zhengyu ,
  • LI Binbin ,
  • BAO Aiming ,
  • QIN Weijun ,
  • CHEN Xingxing ,
  • AO Wenmin ,
  • ZHOU Song ,
  • GAO Xiangyang
Expand
  • 1(Guizhou Nanshanpo Food Research Institute Co.Ltd., Anshun 561000, China)
    2(Guizhou Nanshanpo Food Processing Co.Ltd., Anshun 561000, China)
    3(College of Chemistry and Chemical Engineering, Anshun University, Anshun 561000, China)
    4(College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)

Received date: 2025-01-20

  Revised date: 2025-03-24

  Online published: 2025-08-01

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摘要

酸汤作为贵州的一种传统特色发酵食品,因其酸鲜爽口的味道深受贵州人民喜爱。酸汤独特的酸鲜味是有机酸、氨基酸、脂肪酸和糖类物质在微生物的作用下代谢分解形成的,其良好风味是评价其品质和影响消费者购买导向的重要指标。目前大部分企业的酸汤生产仍然采用自然发酵的方式,风味不稳定,限制了企业的发展。基于此,该文综述了酸汤的特征风味和风味形成机制以及影响酸汤风味形成的因素和调控措施。在充分了解风味形成和影响因素的基础上,提出了3点未来企业在改善酸汤风味和品质以及企业发展方面应重视的问题,以期为企业调控酸汤的风味、生产风味和品质稳定的酸汤产品提供理论指导。

关键词： 酸汤; 风味; 形成机理; 影响因素; 调控

本文引用格式

龙正玉 , 李彬彬 , 包爱明 , 秦伟军 , 陈兴兴 , 敖文敏 , 周松 , 高向阳 . 贵州酸汤风味形成及优化调控研究进展[J]. 食品与发酵工业, 2025 , 51(14) : 412 -421 . DOI: 10.13995/j.cnki.11-1802/ts.042209

Abstract

Sour soup is a traditional fermented food in Guizhou province, which is loved by local people because of its fresh and sour taste.The unique sour umami taste of sour soup is formed by the metabolic decomposition of organic acids, amino acids, fatty acids, and sugars under the action of microorganisms.Its good flavor is an important index to evaluate its quality and consumer purchase orientation.However, at present, the production of sour soup in most enterprises is still based on natural fermentation, and the flavor is not stable, which limits the development of enterprises.Therefore, this paper reviewed the characteristic flavor and flavor formation mechanism of sour soup, as well as the factors and control measures affecting the flavor formation of sour soup.In addition, on the basis of fully understanding the formation and influence factors of flavor, some problems that enterprises should pay attention to in improving the flavor and quality of sour soup and enterprise development were put forward to provide theoretical guidance for enterprises to regulate the flavor of sour soup and produce sour soup products with stable flavor and quality.

Key words： sour soup; flavor; formation mechanism; influential factors; regulation

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