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| 发酵植物蛋白制取鲜味剂基料的研究 | |
| 引用本文： | 庄桂,韦梅生,朱光州,宫名宇,赵秋红. 发酵植物蛋白制取鲜味剂基料的研究[J]. 河南工业大学学报(自然科学版), 2004, 25(4): 12-15 |
| 作者姓名： | 庄桂 韦梅生 朱光州 宫名宇 赵秋红 |
| 作者单位： | 1. 河南工业大学,生物工程系,河南,郑州,450052 2. 河南工业大学,科研处,河南,郑州,450052 3. 郑州市双收调味品有限公司,河南,郑州,450001 4. 宁夏粮食科学研究所,宁夏,银川,750004 |
| 基金项目： | 河南省科技厅科技攻关项目 |
| 摘 要： | 以花生粕、玉米黄粉和谷朊粉为蛋白质原料,通过低盐固态发酵工艺生产酿造型鲜味剂基料.在使产品中必需氨基酸实现互补的同时,其酱醅前期发酵的蛋白质消化率达到93.6%,而且产品中不含对人体有害的3-氯-1,2-丙二醇(简称氯丙醇).产品质量超过了SB10338-2000中规定的酸水解植物蛋白调味液的质量标准. |
| 关 键 词： | 发酵 植物蛋白 鲜味剂 花生粕 玉米黄粉 谷朊粉 3-氯-1,2-丙二醇 |
| 文章编号： | 1671-1629(2004)04-0012-04 |
| 修稿时间： | 2004-07-06 |
STUDY ON FERMENTING VEGETABLE PROTEIN TO PREPARE SABIC STOCK OF FLAVOUR SEASONING |
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| ZHUANG Gui,WEI Mei-sheng,ZHU Guang-zhou,GONG Ming-yu,ZHAO Qiu-hong. STUDY ON FERMENTING VEGETABLE PROTEIN TO PREPARE SABIC STOCK OF FLAVOUR SEASONING[J]. Journal of Henan University of Technology Natural Science Edition, 2004, 25(4): 12-15 | |
| Authors: | ZHUANG Gui WEI Mei-sheng ZHU Guang-zhou GONG Ming-yu ZHAO Qiu-hong |
| Affiliation: | ZHUANG Gui~1,WEI Mei-sheng~2,ZHU Guang-zhou~3,GONG Ming-yu~3,ZHAO Qiu-hong~4 |
| Abstract: | Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained. The product realized complementation among the necessary amino acids and did not contain 3-chloro-1,2-propanediol. On the same time,the protein digestibility of the product during the earlier stage of fermentation was 93.6%.The quality of the flavor seasoning liquid was better than the standard quality of SB 10338-2000 about acid hydrolyzed vegetable protein seasoning. |
| Keywords: | fermentation vegetable protein flavor seasoning peanut meal maize yellow powder wheat gluten powder 3-chloro-1 2-propanediol |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |