摘要
基于浸泡水量不同的黄豆发酵的水豆豉来进行理化特性实验,随着浸泡水量的增加,pH增加,3倍浸泡量的水豆豉的蛋白质含量、酸度、氨基酸态氮、铵态氮和γ-谷氨酸转肽酶(GTP)含量都比其他浸泡水量的豆豉高,在感官评价上3倍浸泡量的水豆豉也优于其他浸泡量的水豆豉,3倍浸泡量的水豆豉的具有最好的理化品质。
The physicochemical properties experiments were carried out based on the Shuidouchi made through different soaked water volume. As the soaked water volume time increased,the pH increased in Shuidouchi. Shuidouchi with the three times soaked water volume exhibited the highest content of crude protein,acidity, amino and ammonia type nitrogens,and γ-GTP than others. The sensory evaluation of three times soaked water volume fermented Shuidouchi was better than that of other soaked water volume fermented Shuidouchi. The three times soaked water volume fermented Shuidouchi showed the best physicochemical quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期217-220,共4页
Science and Technology of Food Industry
基金
重庆第二师范学院教改项目(JG2013220
JG201234)
重庆高校创新团队建设计划资助项目(KJTD201325)
作者简介
作者简介：赵欣（1981-），男，博士，教授，研究方向：功能性食品的保健效果。
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