吴文燕，胡 萍^*，李 娟，冯丹丹，石媛媛，蒋景竹，郑荣美，张 磊

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：贵州苗族酸汤是一种酸味醇厚、回味酸甜的传统发酵食品。酸汤不仅营养丰富，还具有悠久的少数民族历史饮食文化。本文对酸汤目前的主要研究方向：发酵工艺、微生物多样性、营养成分测定、功能特性、风味物质等进行综述，以期为酸汤的深入研究和传承及保护提供理论参考。

关键词：酸汤；发酵工艺；微生物多样性；营养成分；风味物质

中图分类号：TS205.5   文献标识码：A   文章编号：1674-506X（2021）06-0083-0006

Research Progress of Sour Soup of Miao Nationality

WU Wen-yan, HU Ping^*, LI Juan, FENG Dan-dan, SHI Yuan-yuan, JIANG Jing-zhu, ZHENG Rong-mei, ZHANG Lei

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Sour soup of Guizhou Miao people is a kind of traditional fermented food with mellow acidity and sweet aftertaste. Sour soup is not only rich in nutrition, but also has a long history of ethnic minority food culture. In this paper, the main research directions of sour soup at present, including fermentation process, microbial diversity, determination of nutrients, functional characteristics and flavor substances, were reviewed, in order to provide theoretical reference for further research, inheritance and protection of sour soup.

Keywords：sour soup;  fermentation process; microbial diversity; nutrition; flavor substances

doi：10.3969/j.issn.1674-506X.2021.06-013

收稿日期：2021-03-18

基金项目：国家自然科学基金（31960485）

作者简介：吴文燕（1994-），女，硕士研究生。研究方向：食品科学。

*通信作者

引文格式：吴文燕,胡萍,李娟,等.苗族酸汤的研究进展[J].食品与发酵科技,2021,57(6):83-88.