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| 闽北豆豉生产过程中营养成分的变化 | |
| 引用本文： | 张静,魏礼慧,徐颖惠,陈宗道,张见明,黄艳. 闽北豆豉生产过程中营养成分的变化[J]. 中国酿造, 2015, 34(1): 58. DOI: 10.11882/j.issn.0254-5071.2015.01.014 |
| 作者姓名： | 张静 魏礼慧 徐颖惠 陈宗道 张见明 黄艳 |
| 作者单位： | 1.武夷学院茶与食品学院，福建武夷山354300；2. 武夷学院生态与资源工程学院，福建武夷山354300；3.武夷学院科研处，福建武夷山354300 |
| 基金项目： | 武夷学院对接南平产业发展科技专项重点项目，福建省科技区域重大项目 |
| 摘 要： | 研究了闽北豆豉生产过程中水分、还原糖、蛋白质、氨基酸态氮及赖氨酸等营养成分含量的变化。结果表明，闽北豆豉发酵7 d后，水分含量由53.34%下降到27.34%；还原糖含量的变化呈先增后减趋势，先由1.42%上升至2.50%后又降低至1.82%；蛋白质含量略有上升，从36%上升至41.77%；氨基酸态氮含量由0.45 g/100 g上升至0.90 g/100 g；赖氨酸含量由2.45 mg/100 g上升至19.23 mg/100 g。 |
| 关 键 词： | 闽北豆豉 水分 还原糖 蛋白质 氨基酸态氮 赖氨酸 |
Changes of nutrients during Minbei Douchi processing |
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| ZHANG Jing,WEI Lihui,XU Yinghui,CHEN Zongdao,ZHANG Jianming,HUANG Yan. Changes of nutrients during Minbei Douchi processing[J]. China Brewing, 2015, 34(1): 58. DOI: 10.11882/j.issn.0254-5071.2015.01.014 | |
| Authors: | ZHANG Jing WEI Lihui XU Yinghui CHEN Zongdao ZHANG Jianming HUANG Yan |
| Affiliation: | 1.College of Tea and Food, Wuyi University, Wuyishan 354300, China; 2.College of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, China; 3.Research Department, Wuyi University, Wuyishan 354300, China |
| Abstract: | The change of moisture, reducing sugar, protein, amino acid nitrogen and lysine content in Minbei Douchi were investigated. Result showed that after fermentation for 7 d, the moisture decreased from 53.34% to 27.34%, the reducing sugar content gradually increased from 1.42% to maximum value 2.50% then decreased to 1.82%, the protein content slightly increased from 36% to 41.77%, the amino acid nitrogen content increased significantly from 0.45 g/100 g to 0.90 g/100 g, and the lysine content increased linearly from 2.45 mg/100 g to 19.23 mg/100 g. |
| Keywords: | Minbei Douchi moisture reducing sugar protein amino acid nitrogen lysine |
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