| 蚕蛹功能酱油酿制(Ⅱ)--蚕蛹脱臭效果研究 |
| |
| 引用本文： | 王常高,陈茂彬,干信. 蚕蛹功能酱油酿制(Ⅱ)--蚕蛹脱臭效果研究[J]. 武汉工业学院学报, 2005, 24(1): 4-7 |
| |
| 作者姓名： | 王常高 陈茂彬 干信 |
| |
| 作者单位： | 湖北工业大学,生物工程学院,湖北,武汉,430068 |
| |
| 摘 要： | 采用毛细管气相色谱仪对蚕蛹酱油酿造过程中通风制曲阶段蚕蛹臭味物质的含量组成及脱臭效果进行了初步的研究。结果表明：蚕蛹中臭味成分以正丁胺为主，约占60％；制曲质量差，蛋白酶活低(4673．2u／g干曲)，则脱臭效果较差(脱臭率33％)；制曲质量好，蛋白酶活高(8168．3u／g干曲)，则脱臭效果较好(脱臭率87％)。
|
| 关 键 词： | 脱臭 制曲 酿制 酱油 蚕蛹 蛋白酶 酶活 效果研究 含量 谱仪 |
| 文章编号： | 1009-4881(2005)01-0004-04 |
| 修稿时间： | 2004-10-14 |
STUDY ON BREWING OF SILKWORM CHRYSALIS FUNCTIONAL SOY SAUCE (Ⅱ)-EFFECT OF SILKWORM CHRYSALIS DEODORIZATION |
| |
| WANG Chang-gao,CHEN Mao-bin,GAN Xin. STUDY ON BREWING OF SILKWORM CHRYSALIS FUNCTIONAL SOY SAUCE (Ⅱ)-EFFECT OF SILKWORM CHRYSALIS DEODORIZATION[J]. Journal of Wuhan Polytechnic University, 2005, 24(1): 4-7 |
| |
| Authors: | WANG Chang-gao CHEN Mao-bin GAN Xin |
| |
| Abstract: | The study on components of odors and effects of deodorization during the starter propagation of silkworm chrysalis soy sauce was made by capillary gas chromatography.The result was that n-butylamine is the main odor of silkworm chrysalis and is about 60% of total odor components. If the starter propagation is bad and protease activity is low (4673.2 U/g), the effect of deodorization is not very well (deodorization rate 33%). But the effect of deodorization is very well (deodorization rate 87%) if the starter propagation is good and protease activity is high (8168.3 U/g). |
| |
| Keywords: | silkworm chrysalis deodorization soy sauce gas phase chromatography |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
