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天源酱园豆酱发酵过程中营养及理化指标动态 总被引:1,自引:0,他引:1
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。 相似文献
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研究传统发酵豆酱发酵过程中的养分变化规律,从而为传统发酵豆酱的工业化生产控制奠定理论基础。以北方传统自然发酵豆酱为研究对象,应用国标法,测定了发酵不同阶段的水分、pH值、总酸、还原糖、氨基酸态氮、脂肪的变化。结果表明:在自然发酵过程中,14%含盐量的豆酱和8%含盐量的豆酱的养分变化情况大致一样,水分变化在64%和72%上下波动;pH值变化都是下降的;总酸含量变化都是上升的,发酵后期趋于平缓;氨基酸态氮含量变化都是逐渐增加,但最后又略有下降;还原糖含量变化都是前2周下降,2~4周急剧上升,4~5周急剧下降,5~7周略有下降;脂肪含量变化都是下降的,但前2周缓慢下降,2~7周急剧下降后趋于平缓。14%含盐量的豆酱与8%含盐量的豆酱相比水分含量低、pH高、总酸含量低、氨基酸态氮含量低、脂肪含量高。 相似文献
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传统发酵豆酱与商品豆酱养分及微生物多样性比较 总被引:1,自引:0,他引:1
以两种传统发酵豆酱和两种商品豆酱作为对象,进行了养分和微生物区系的比较研究。感官评定结果显示,传统豆酱香味浓郁,味道鲜美,在香气和滋味上要优于商品豆酱;养分分析结果显示,4 种豆酱均形成较丰富的养分和风味物质,而传统豆酱中氨基酸含量、乳酸含量等重要风味物质显著高于商品豆酱;商品豆酱可溶性糖含量约为总干物质的一半,超过传统豆酱的2 倍,而且含盐量与含水量稳定;DGGE 分析结果显示,山东豆酱、延吉豆酱与天源酱园商品豆酱细菌条带较多并分布相近,主要优势细菌为未培养细菌(uncultured bacteria,99%)、乳酸乳球菌(Lactococcus lactis,100%)、地衣芽孢杆菌(Bacillus licheniformis,98%);龙菲商品豆酱主要优势菌为乳酸乳球菌(Lactococcus lactis,100%)和短小芽孢杆菌(Bacillus pumilus,100%)。 相似文献
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以新鲜海带和大豆为原料,采用L9(33)试验设计研究了海带大豆酱制曲条件及其酱醅发酵中营养成分的动态变化。结果表明:影响成曲中蛋白酶和糖化酶活力的因素强弱依次为:制曲时间>种曲配比>种曲接种量。制曲时间对成曲蛋白酶和糖化酶活力均有极显著的影响(p<0.01)。最佳的制曲工艺组合为种曲配比(米曲霉:黑曲霉)3:1和5%接种量、培养66 h,可制得蛋白酶和糖化酶活力分别为1.80 g AA.(100g)-1(干基)和1502.9 U.g-1的海带大豆曲。酱醅发酵中,可溶性糖含量下降幅度达94.2%,总酸含量逐步上升,氨基态氮含量在发酵初期快速上升,发酵后期增加平缓,成品酱中含总酸0.78%、氨基态氮1.90%。 相似文献
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东北传统发酵豆酱品质分析 总被引:1,自引:0,他引:1
为了解东北地区自然发酵豆酱的品质,以采自东北农家43份传统发酵豆酱样品为试材,对其感官指标及理化指标进行检测。利用SPSS 17.0软件对总酸、氨基态氮、NaCl、还原糖、粗蛋白、水分和总游离氨基酸含量等指标与感官品质之间进行相关性分析、主成分分析及聚类分析。最佳豆酱品质:NaCl含量为12~17.75 g/100 g,水分含量为70.35%~78.56%,氨基态氮含量为0.6~0.84 g/100 g,总酸含量为0.78~1.96 g/100 g,还原糖含量为6.06~9.83 g/100 g。 相似文献
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为研究豆酱在自然发酵过程中蛋白质、氨基酸组成及含量的变化规律,以按照东北豆酱传统方法制作的自然发酵豆酱为研究对象,在检测蛋白质含量、氨基氮含量、氨基酸含量、非蛋白氮含量和水解指数等指标变化的基础上,对豆酱的氨基酸评分(amino acid score,AAS)、化学评分(chemical score,CS)、必需氨基酸指数(essential amino acid index,EAAI)进行分析。结果表明,豆酱蛋白质含量、非蛋白氮含量、蛋白水解指数先上升后下降;氨基氮含量则先不断增加后减少至稳定。自然发酵豆酱中共含有17种氨基酸,但不同发酵时期豆酱中氨基酸含量差异较大,成品豆酱中氨基酸总量维持在41.00 mg/g左右,明显高于生豆粉(11.42 mg/g)和熟豆粉(11.06 mg/g)中氨基酸总量。不同发酵时期豆酱中必需氨基酸与非必需氨基酸的比值在0.48~0.77之间,提示豆酱中的蛋白质为优质蛋白。分析不同发酵时期豆酱的AAS、CS和EAAI可知,发酵20 d时EAAI最高达29.41,发酵50~75 d豆酱的EAAI保持在16.16~17.40之间。通过比较4种呈味氨基酸的含量可知,甜味氨基酸苦味氨基酸鲜味氨基酸无味氨基酸。 相似文献
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豆酱因酱香味浓郁、营养丰富,广受消费者青睐。 采用原池浇淋工艺制备黑豆酱,并与市售黄豆酱进行对比分析。 结果表明, 黑豆酱滋味鲜美,氨基酸态氮含量(0.85 g/100 g)高于黄豆酱。两种豆酱中均检出17种游离氨基酸(含7种必需氨基酸)。黑豆酱中游离 氨基酸总含量为3.50 g/100 g,比黄豆酱高11%。 黑豆酱中共鉴定出91种挥发性风味化合物,总含量为46 698.92 μg/kg;酯类、醇类和醛 酮类对其香气成分形成贡献较大,且酯类含量最高,占挥发性成分总含量的47%。 黄豆酱中共鉴定出80种挥发性风味化合物,总含量 为25 103.05 μg/kg。 该工艺生产的黑豆酱产品品质良好,具有开发应用前景。 相似文献
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以黄豆、苦荞为原料,采用自然发酵和接种米曲霉的方法制作黄豆酱,接种米曲霉组分别加入高浓度盐水(15%)和低浓度盐水(10%),探讨豆酱发酵过程中的理化性质,并用气质联用(GC-MS)的方法对成品的风味物质成分进行鉴定。结果表明,在制曲过程中,前60 h接种米曲霉的样品蛋白酶活力高于自然发酵组,且在60 h时达到最大值,为1 686 U/g;在发酵过程中,氨基酸态氮含量和总酸含量都呈上升趋势,接种米曲霉组氨基酸态氮含量始终高于自然发酵组,发酵13 d时低盐接种组氨基酸态氮含量最高,为1.35 g/100 g,接近自然发酵组的2倍。总酸含量则是自然发酵组最高,低盐接种米曲霉组次之。低盐豆酱共鉴定出28种挥发性成分,而高盐豆酱则只检测出18种挥发性物质,低盐豆酱中独有的2,3-丁二醇、十六酸乙酯等化合物赋予了其独特的风味。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
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