| 东北传统发酵豆酱品质分析 |
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| 引用本文： | 唐筱扬,姜 静,陶冬冰,张 颖,孙慧君,岳媛媛,乌日娜.东北传统发酵豆酱品质分析[J].食品科学,2017,38(2):121-126. |
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| 作者姓名： | 唐筱扬 姜 静 陶冬冰 张 颖 孙慧君 岳媛媛 乌日娜 |
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| 作者单位： | 1.沈阳农业大学食品学院，辽宁 沈阳 110866；2.辽宁省农业经济学校现代农业技术系，辽宁 锦州 121001； 3. 江南大学食品学院，食品科学与技术国家重点实验室，江苏 无锡 214122 |
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| 基金项目： | 国家自然科学基金面上项目（31471713）；中国博士后科学基金资助项目（2014M560395）；辽宁省农业领域青年科技创新人才培养资助计划项目（2014048）；辽宁省高等学校优秀人才支持计划项目（LR2015059；LJQ2015103）；江苏省博士后科研资助计划项目（1402071C） |
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| 摘 要： | 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。
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| 关 键 词： | 豆酱 感官指标 理化指标 相关性分析 |
Quality Analysis of Traditional Fermented Soybean Paste in Northeast China |
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| TANG Xiaoyang,JIANG Jing,TAO Dongbing,ZHANG Ying,SUN Huijun,YUE Yuanyuan,WU Rina.Quality Analysis of Traditional Fermented Soybean Paste in Northeast China[J].Food Science,2017,38(2):121-126. |
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| Authors: | TANG Xiaoyang JIANG Jing TAO Dongbing ZHANG Ying SUN Huijun YUE Yuanyuan WU Rina |
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| Affiliation: | 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Modern Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China; 3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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| Abstract: | The sensory and physicochemical properties of 43 traditional fermented soybean paste samples collected in Northeast China were determined in order to understand their quality characteristics. The physicochemical parameters including NaCl, acidity, water, amino nitrogen, reducing sugar, total acid, crude protein, and total free amino acids were correlated with sensory quality using SPSS 17.0 software. Principal component analysis and cluster analysis were carried out as well. The results showed that the best quality parameters of fermented soybean paste were 12–17.75 g/100 g NaCl, 70.35%– 78.56% moisture, 0.6–0.84 g/100 g amino nitrogen, 0.78–1.96 g/100 g total acid, and 6.06–9.83 g/100 g reducing sugar. |
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| Keywords: | soybean paste sensory quality physicochemical properties correlation analysis |
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