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| 激活酿造提高酱油中氨基酸总量及优化氨基酸比例 | |
| 引用本文： | 张贺迎,王建平,武金霞,冉梦林,杨树俊.激活酿造提高酱油中氨基酸总量及优化氨基酸比例[J].中国酿造,2011(4). |
| 作者姓名： | 张贺迎 王建平 武金霞 冉梦林 杨树俊 |
| 作者单位： | 1. 河北大学,生物技术研究中心,河北,保定,0711302 2. 河北大学国资处,河北,保定,071002 3. 河北大学,生命科学学院,河北,保定,071002 4. 沧州珍豪酿造食品有限公司,河北,沧州,061027 |
| 摘 要： | 分析激活酿造工艺和普通浇淋工艺得到的酱油氨基酸组成,结果表明,激活酿造得到的酱油游离氨基酸的总量为35.27mg/g,比普通工艺高101.37%,呈鲜味的谷氨酸和天门冬氨酸所占比例均高于对照,其中谷氨酸占酱油全部游离氨基酸的23.87%,而普通浇淋工艺的谷氨酸为全部游离氨基酸的11.47%,激活酿造酱油中呈苦味的氨基酸所占比例大部分低于对照.实验从数据上证明了激活酿造酱油质量要优于普通工艺所得到的酱油. |
| 关 键 词： | 激活酿造 酱油 氨基酸组成 鲜味 |
Increasing the total amino acids quantity and optimization the amino acids proportion of soy sauce by activation brewing |
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| ZHANG Heying,WANG Jianping,WU Jinxia,RAN Menglin,YANG Shujun.Increasing the total amino acids quantity and optimization the amino acids proportion of soy sauce by activation brewing[J].China Brewing,2011(4). | |
| Authors: | ZHANG Heying WANG Jianping WU Jinxia RAN Menglin YANG Shujun |
| Affiliation: | ZHANG Heying1,WANG Jianping2,WU Jinxia3,RAN Menglin1,YANG Shujun4(1.Research Center for Biotechnology,Hebei University,Baoding 071002,China,2.Administrative Department of Stated-owned Assets,3.College of Life Science,4.Cangzhou Zhenhao Brewing Food Ltd.Co.,Cangzhou 061027,China) |
| Abstract: | Composition of amino acids of soy sauce made by activation brewing technique and spraying-extraction technique(control) were analyzed.The results showed that total free amino acids of soy sauce made by activation brewing technique was 35.27mg/g,which was 101.37% higher than that of spraying-extraction technique.Glutamic acid of soy sauce by activation brewing technique accounted for 23.87% of the total free amino acids and it was 11.47% for the control.Proportion of bitter acrid amino acids in soy sauce by ... |
| Keywords: | activation brewing technique soy sauce composition of amino acids delicious |
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