大学化学 >> 2020, Vol. 35 >> Issue (11): 160-165.doi: 10.3866/PKU.DXHX202002008

所属专题: 化学科普(2020)

科普 上一篇    下一篇

舌尖上的化学——酱油那些事儿

龚钰扉, 李世扬, 宋红杰, 张立春()   

  • 收稿日期:2020-02-02 录用日期:2020-02-27 发布日期:2020-03-06
  • 通讯作者: 张立春 E-mail:zhanglichun@scu.edu.cn
  • 作者简介:张立春,Email: zhanglichun@scu.edu.cn
  • 基金资助:
    四川大学创新火花项目(2018SCUH0078);四川大学新世纪高等教育教学改革工程第八期(SCU8157)

A Taste of Chemistry: All the Little Things about Soy Sauce

Yufei Gong, Shiyang Li, Hongjie Song, Lichun Zhang()   

  • Received:2020-02-02 Accepted:2020-02-27 Published:2020-03-06
  • Contact: Lichun Zhang E-mail:zhanglichun@scu.edu.cn

摘要:

古语云:“柴米油盐酱醋茶”,作为厨房中最普遍的调味品之一,酱油每天都会为我们带来丰富的味觉体验。为了让读者更加全面深刻地了解这一与我们生活密切相关的调味品,本文从化学的角度介绍了酱油的历史、酿造工艺和色香味形成的原理。

关键词: 酱油, 历史, 工艺, 性质, 科普

Abstract:

As an old saying goes: "firewood, rice, oil, salt, sauce, vinegar, tea", as one of the most popular seasonings in the kitchen, soy sauce brings us rich taste experience every day. In order to give readers a more comprehensive and in-depth understanding of this condiment that is closely related to our lives, this paper introduces the history of soy sauce, brewing technology and the formation principle of color and flavor from the perspective of chemistry.

Key words: Soy sauce, History, Technology, Nature, Science popularization

MSC2000: 

  • G64