【摘要】 以天源酱园豆酱作为研究对象,测定发酵不同阶段豆酱样品的水分、总酸、pH值、可溶性糖、有机碳、粗蛋白及氨基酸态氮等指标,探讨豆酱发酵过程中养分动态。结果表明,发酵过程中水分呈先上升后平稳下降趋势,成品酱中水分含量为38.69%;总酸呈平稳上升的变化趋势,成品酱中总酸含量达到3.13%;有机碳和可溶性糖含量均呈逐渐下降趋势,成品酱中含量分别为483.99g/kg和57.32g/kg;粗蛋白呈先上升后下降的变化趋势,成品酱中含量为24.61%,氨基酸态氮在豆酱发酵过程中逐渐上升,成品酱中含量为49.2g/kg。更多还原

【Abstract】 In this study the nutrition value of Tianyuan Jiangyuan soybean paste was determined by following parameters: moisture content, total acid, pH, water-soluble carbohydrate (WSC), organic carbon (OC), crude protein (CP) and amino-acid nitrogen. Results showed that the moisture content increases at first, and then decreases stably. The content of total acid increases stably, and its concentration is up to 3.13% in final soybean paste. The contents of OC and WSC remain declining, and their concentrations are down to 483.99 g/kg and 57.32 g/kg in final soybean paste respectively. As for CP, it decreases after stable increase , and its concentration is down to 24.61% in final soybean paste. The content of amino-acid nitrogen keeps increasing during the whole progress, and its concentration is up to 49.2 g/kg in final soybean paste.更多还原