酱油研究进展

Research process on soy sauce

酱油是传统的大豆发酵食品,深受消费者喜爱。文中结合国内外对酱油的研究成果,从酱油的生产工艺、功能性特点、酱油产品附加值以及营养强化酱油等角度出发,对行业内的研究概况作了较为系统的综述,为进一步研究酱油及开发新的产品提供参考。

Soy sauce is one of the favorite traditional fermented foods by consumers. In this paper, research progress on soy sauce were summaried, including production process, functional characteristics, enhanced nutrition and ways to improve the added-value of by-product. The paper systematically summarized the research progess in the soy sauce industry, and provided a good reference for the development of new products and the improvement of production process.