天源酱园豆酱发酵过程中营养及理化指标动态

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 352-354.

天源酱园豆酱发酵过程中营养及理化指标动态

高秀芝, 王小芬, 李献梅, 张启增, 仝其根, 刘一倩, 崔宗均

中国农业大学农学与生物技术学院中国农业大学生物质工程中心；北京农学院食品科学系；北京六必居食品有限公司天源酱园食品厂；

出版日期:2008-09-15 发布日期:2011-12-08

Dynamics of Nutrients and Physical and Chemical Parameters during Fermentation of Tianyuan Jiangyuan Soybean Paste

GAO Xiu-Zhi, WANG Xiao-Fen, LI Xian-Mei, ZHANG Qi-Zeng, TONG Qi-Gen, LIU Yi-Qian, CUI Zong-Jun

1. Center of Biomass Engineering,College of Agronomy and Biotechnology,China Agricultural University,Beijing 100193,China; 2. Department of Food Science,Beijing University of Agriculture,Beijing 102206,China; 3. Tianyuan Jiangyuan Food Factory,Beijing Liubiju Food Limited Company,Beijing 100076,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 以天源酱园豆酱作为研究对象,测定发酵不同阶段豆酱样品的水分、总酸、pH值、可溶性糖、有机碳、粗蛋白及氨基酸态氮等指标,探讨豆酱发酵过程中养分动态。结果表明,发酵过程中水分呈先上升后平稳下降趋势,成品酱中水分含量为38.69%;总酸呈平稳上升的变化趋势,成品酱中总酸含量达到3.13%;有机碳和可溶性糖含量均呈逐渐下降趋势,成品酱中含量分别为483.99g/kg和57.32g/kg;粗蛋白呈先上升后下降的变化趋势,成品酱中含量为24.61%,氨基酸态氮在豆酱发酵过程中逐渐上升,成品酱中含量为49.2g/kg。

关键词: 豆酱, 发酵, 营养动态

Abstract: In this study the nutrition value of Tianyuan Jiangyuan soybean paste was determined by following parameters: moisture content, total acid, pH, water-soluble carbohydrate (WSC), organic carbon (OC), crude protein (CP) and amino-acid nitrogen. Results showed that the moisture content increases at first, and then decreases stably. The content of total acid increases stably, and its concentration is up to 3.13% in final soybean paste. The contents of OC and WSC remain declining, and their concentrations are down to 483.99 g/kg and 57.32 g/kg in final soybean paste respectively. As for CP, it decreases after stable increase , and its concentration is down to 24.61% in final soybean paste. The content of amino-acid nitrogen keeps increasing during the whole progress, and its concentration is up to 49.2 g/kg in final soybean paste.

Key words: soybean paste, fermentation, nutrients dynamics

高秀芝, 王小芬, 李献梅, 张启增, 仝其根, 刘一倩, 崔宗均. 天源酱园豆酱发酵过程中营养及理化指标动态[J]. 食品科学, 2008, 29(9): 352-354.

GAO Xiu-Zhi, WANG Xiao-Fen, LI Xian-Mei, ZHANG Qi-Zeng, TONG Qi-Gen, LIU Yi-Qian, CUI Zong-Jun. Dynamics of Nutrients and Physical and Chemical Parameters during Fermentation of Tianyuan Jiangyuan Soybean Paste[J]. FOOD SCIENCE, 2008, 29(9): 352-354.

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