文献类型：期刊文献

中文题名：北京豆汁风味形成机制及其调控研究进展

英文题名：Research Progress on the Formation Mechanism and Regulation of the Flavor of Beijing Douzhi

作者：赵晨蕊[1];陈琴[1];马璇[1];胡修玉[2];闫文杰[1];王锋[1]

第一作者：赵晨蕊

机构：[1]北京联合大学生物化学工程学院,北京100023;[2]中国生物发酵产业协会,北京100005

第一机构：北京联合大学生物化学工程学院

年份：2025

卷号：46

期号：18

起止页码：440-447

中文期刊名：食品科学

外文期刊名：Food Science

收录：;北大核心:【北大核心2023】；

语种：中文

中文关键词：北京豆汁;风味形成;发酵微生物;风味调控

外文关键词：Beijing Douzhi;flavor formation;fermenting microorganisms;flavor regulation

摘要：北京豆汁作为具有深厚历史文化底蕴的传统发酵食品,承载着丰厚的文化价值。但豆汁独特的酸馊、豆腥风味存在较大的感官争议,限制了其市场推广。本文聚焦豆汁风味,深入探讨传统豆汁形成独特风味的物质基础、风味成分、风味形成机制以及发酵微生物的种类;系统归纳加工工艺、接种微生物、食品添加剂等不同调控方式对豆汁风味的影响。旨在为豆汁风味的精准调控提供全面的理论依据,推动豆汁产业的现代化发展,促进传统食品在新时代的传承与创新。
As a traditional fermented food with profound historical and cultural heritage,Beijing Douzhi carries rich cultural connotations.However,the unique rancid and beany off-flavor of Douzhi leads to strong sensory controversy,which restricts its market promotion.This paper deeply explores the material basis for the unique flavor of Beijing Douzhi,its flavor components and flavor formation mechanism,and microbial species used for its production.It systematically summarizes the influences of different processing techniques,starter cultures and food additives on the flavor of Douzhi.The purpose of this paper is to provide a comprehensive theoretical basis for the precise regulation of the flavor of Douzhi,promote the modernization and development of the Douzhi industry,and facilitate the inheritance and innovation of traditional foods in the new era.