食品与发酵工业 >

2026 , Vol. 52 >Issue 5: 204 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043158

研究报告

微波膨化预处理对酿造酱油品质和呈鲜显味的影响

  • 王焱森 ,
  • 刘晓兰 ,
  • 李冠龙 ,
  • 佟佳潞 ,
  • 郑喜群
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  • 1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    2(黑龙江省玉米深加工理论与技术重点实验室,黑龙江 齐齐哈尔,161006)
    3(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
第一作者:硕士研究生(刘晓兰教授和郑喜群教授为共同通信作者,E-mail:liuxiaolan001@126.com;zhengxiqun@126.com)

收稿日期: 2025-04-28

  修回日期: 2025-07-03

  网络出版日期: 2026-03-25

基金资助

中央引导地方科技发展专项(ZY23QY06)

收起

Effects of microwave puffing pretreatment on quality and umami and flavor enhancement of brewed soy sauce

  • WANG Yansen ,
  • LIU Xiaolan ,
  • LI Guanlong ,
  • TONG Jialu ,
  • ZHENG Xiqun
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  • 1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
    2(Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, Qiqihar University, Qiqihar 161006, China)
    3(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2025-04-28

  Revised date: 2025-07-03

  Online published: 2026-03-25

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摘要

为了探究微波膨化预处理对大豆酿造酱油呈鲜显味的影响,采用液相色谱-质谱法和气相色谱-质谱法对膨化和未膨化预处理大豆酿造酱油中的非挥发性物质和挥发性风味物质分别进行分析。液质联用分析发现,与未膨化预处理的酿造酱油相比,膨化大豆酿造酱油中分子质量＜500 Da的肽组分占比显著提高(P＜0.05),其中含谷氨酸等呈鲜氨基酸的多肽含量显著提升。气质联用结果表明,与未膨化预处理的酿造酱油相比,膨化大豆酿造酱油中风味物质的种类与含量显著增加(P＜0.05),尤其是与呈鲜显味相关的挥发性组分。其中苯乙醛、苯甲醛、3,4-二甲基苯甲醛、4-乙烯基-2-甲氧基苯酚、2,4-二叔丁基苯酚和2-羟基-3-苯基丙酸甲酯为典型特征挥发性风味物质,分别赋予酱油坚果香、花果香、焦糖香、烘烤香特征。上述结果表明微波膨化预处理提高了酱油中呈鲜显味物质含量,改善其风味特征。该研究为开发高品质鲜味酱油提供了新思路,对调味品行业技术创新具有重要应用价值。

关键词： 微波膨化; 膨化大豆; 酿造酱油; 呈鲜显味; 风味物质

本文引用格式

王焱森 , 刘晓兰 , 李冠龙 , 佟佳潞 , 郑喜群 . 微波膨化预处理对酿造酱油品质和呈鲜显味的影响[J]. 食品与发酵工业, 2026 , 52(5) : 204 -212 . DOI: 10.13995/j.cnki.11-1802/ts.043158

Abstract

To explore the influence of microwave puffing pretreatment on the umami and flavor enhancement of soy sauce brewed from soybeans, liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the non-volatile substances and volatile flavor substances in soy sauce brewed from soybeans with puffed and unpuffed pretreatment, respectively.LC-MS analysis revealed that compared with brewed soy sauce without puffed pretreatment, the proportion of peptide components with a molecular weight <500 Da in puffed soy sauce was significantly increased (P<0.05), among which the content of polypeptides containing fresh amino acids, such as glutamic acid, was significantly increased.The results of GC-MS indicated that compared with the brewed soy sauce without puffed pretreatment, the types and contents of flavor substances in the puffed soy sauce were significantly increased (P<0.05), especially the volatile components related to the umami and flavor enhancement.Among them, phenylacetaldehyde, benzaldehyde, 3,4-dimethylbenzaldehyde, 4-vinyl-2-methoxyphenol, 2,4-di-tert-butylphenol, and methyl 2-hydroxy-3-phenylpropionate were typical characteristic volatile flavor substances, which respectively endow soy sauce with the characteristics of nutty aroma, floral and fruity aroma, caramel aroma, and roasting aroma.The above results indicated that microwave puffing pretreatment increased the content of umami and flavor enhancing substances in soy sauce and improved its flavor characteristics.This research provides new ideas for the development of high-quality umami soy sauce and has significant application value for technological innovation in the condiment industry.

Key words： microwave puffing; puffed soybean; brewed soy sauce; umami and flavor enhancement; flavor substance

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