郫县豆瓣生产过程中风味识别及其风味品质控制研究进展

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中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2026）04-0255-06

DOI：10.3969/j.issn.1000-9973.2026.04.036

Research Progress on Flavor ldentification and Flavor Quality Control During Production of Pixian Broad Bean Paste

ZHU Qi1'²， ZHOU Sen-lin1， ZHANG Hong-yu1'²， CHEN Zu-ming³*，PENG Xun-liang1 （1. Sichuan Pixian Douban Co.，Ltd.，Chengdu 611732， China; 2.Chengdu Shudu Pixian Douban Industry Research Institute Co.，Ltd.，Chengdu 61o1oo，China;3.Sichuan Tourism University，Chengdu 61173O，China）

Abstract： As a geographical indication product，the flavor quality of Pixian broad bean paste is affected by natural fermentation microecology and multi-process coupling. In this paper，the three-stage core processes of“koji making-fermentation-post-fermentation”are systematically reviewed， the microbial metabolic pathways of key flavor substances such as esters， pyrazines and phenols，as well as the kinetic evolution patterns of the three stages are elucidated，and the risk factors such as raw material maturity degree，broad bean mold contamination，salt impurities，fluctuations in temperature and brine concentration，frequency of turning mash，and imbalanced mixing ratios are identified as bottlenecks for flavor stability.Recent advancements in quality control technologies，including microbial targeted regulation （composite microbial agents，functional strain enhancement，and competitive inhibition），intelligent optimization of process parameters （gradient temperature control， precise management of water activity，and low-salt promotion of maturation），precise control of safety risks （biogenic amine reduction and control， dual-level prevention of aflatoxin B1 ，and real-time warning of spoilage microorganisms），and intelligent equipment and standardized sensory evaluation are reviewed. It is suggested that future efforts should focus on deepening the exploration of microbial resources，achieving ful-chain intelligent upgrading，developing functional flavor products，and establishing a global standard system to realize the standardization and internationalization of Pixian broad bean paste industry.

Key Words：Pixian broad bean paste； flavor substances；risk identification；quality control; fermentation process

郫县豆瓣酱源于清朝康熙年间，凭借“辣而不燥、鲜红油润、回味醇厚"的风味特征享誉国内外，于2008年获评国家地理标志保护产品[1]。（剩余13576字）