| 延吉传统豆酱发酵过程中营养及理化指标变化 |
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| 引用本文： | 高秀芝,刘慧,王晓东,易欣欣,崔宗均.延吉传统豆酱发酵过程中营养及理化指标变化[J].北京农学院学报,2012,27(3):74-76. |
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| 作者姓名： | 高秀芝 刘慧 王晓东 易欣欣 崔宗均 |
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| 作者单位： | 北京农学院 食品科学与工程学院,农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206;中国农业大学农学与生物技术学院,北京,100193 |
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| 基金项目： | 农产品加工及贮藏工程北京市重点建设学科资助(PXM2009-014207-078172) |
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| 摘 要： | 以延吉传统发酵豆酱作为研究对象,收集及整理了该豆酱的制作工艺,研究传统豆酱发酵过程中营养及理化指标的变化。利用GB/T 5009.40—2003、重铬酸钾法、蒽酮比色法等方法测定了发酵不同阶段的总酸、可溶性糖、有机碳、粗蛋白、氨基酸及氨基态氮等指标。结果表明,发酵过程中总酸含量先上升后下降而后又上升,最后成品酱中为2.93%;有机碳和可溶性糖含量都逐渐减少,成品酱有机碳含量为387.95g/kg;成品酱可溶性糖为17.13g/kg;粗蛋白相对含量先略有平稳上升后下降,最后成品酱粗蛋白含量下降为24.76%;氨基态氮含量一直在增加,成品酱中为101.2g/kg。
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| 关 键 词： | 传统豆酱 营养 理化指标 |
Dynamics of nutrients and physical and chemical parameters during traditional Yanji soybean paste fermentation |
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| GAO Xiu-zhi
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LIU Hui
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WANG Xiao-dong
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YI Xin-xin
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CUI Zong-jun.Dynamics of nutrients and physical and chemical parameters during traditional Yanji soybean paste fermentation[J].Journal of Beijing Agricultural College,2012,27(3):74-76. |
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| Authors: | GAO Xiu-zhi LIU Hui WANG Xiao-dong YI Xin-xin CUI Zong-jun |
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| Institution: | 1.College of Food Science and Engineering,Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue,Beijing University of Agriculture Beijing 102206,China; 2.College of Agronomy and Biotechnology,China Agricultural University,Beijing 100193,China) |
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| Abstract: | Nutrient dynamics of traditional Yanji soybean paste were analyzed.The production technology of this traditional soybean paste was collected.The nutrition values including total acid,water soluble carbohydrate(WSC),organic carbon(OC),crude protein,amino-acid and amino-acid nitrogen were determined by potassium dichromate method,anthrone colorimetry and so on.The results showed that the total acid increased at early stage fermentation,then decreased,and increased again up to 2.93% of final soybean paste.The declining trends were founded in water soluble carbohydrate and organic carbon during the soybean paste fermentation.The concentrations of OC and WSC were 387.95 g/kg and 17.13 g/kg in final soybean paste,respectively.The crude protein decreased to 24.76% after increasing smoothly in early fermentation process.The amino-acid nitrogen kept on increasing during the fermentation.The concentration of amino-acid was up to 101.2g/kg in final soybean paste. |
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| Keywords: | traditional soybean paste nutrient physical and chemical parameters |
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