大豆低聚肽南瓜豆酱的制备及气味分析

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DOI：10.3969/j.issn.1000-9973.2026.04.020

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2026）04-0143-05

Preparation and Odor Analysis of Soybean Oligopeptide Pumpkin Soybean Paste

WU Shu-qing1，BIE Yu-tong1 ，LI Yue2 ，LI Bo-sheng³， SU Zhong-jun³，WANG Shun-yu* （1.College of Food Science and Engineering，Changchun University， Changchun 130o22，China; 2.Baicheng Academy of Agricultural Sciences，Baicheng 137Ooo，China; 3.Zhejiang Liziyuan Foods Co.，Ltd.，Jinhua 321o31，China）

Abstract： Traditional fermented soybean paste is rich in a variety of amino acids and is highly popular on people's dining tables，becoming an indispensable seasoning sauce. However，soybean paste cannot be consumed in large quantities due to its saltiness.In this paper，inorder to improve the nutritional functions of soybean paste under limited intake conditions，soybean oligopeptides and pumpkin powder are added into it，and orthogonal test method is used to study the effects of salt addition amount，pumpkin powder addition amount and soybean oligopeptide addition amount on the sensory score and content of amino acid nitrogen of soybean paste by using sensory evaluation and electronic nose as the detection means. The results show that the preparation process of soybean oligopeptide pumpkin soybean paste is salt addition amount of 10g ， pumpkin powder addition amount of 10g ， and soybean oligopeptide addition amount of 8g. All measured indexes are in line with the national safety standards of fermented soybean paste，and its nutrients and flavor are superior to those of commercially available soybean paste.

Key words： soybean paste; soybean oligopeptide; pumpkin powder; process; flavor

传统豆酱，作为中国四大传统发酵豆制品之一，是以黄豆为主料，经炒熟磨碎、发酵制成的中国传统调味酱[，与腐乳、酱油、豆豉共同代表了中国悠久的食品发酵技术[2]。（剩余7412字）