【摘要】 以山东传统豆酱和天源商品豆酱为研究对象,测定不同发酵阶段豆酱样品的营养及理化指标,探讨两种豆酱发酵过程中养分动态及成品豆酱的氨基酸含量差异,并分析两种豆酱的制作工艺。研究结果表明:山东豆酱的总酸在发酵过程中呈波动上升的趋势,成品酱总酸含量为6.26%;天源豆酱总酸呈逐步上升后趋于平稳的趋势,成品酱总酸含量为3.13%。山东豆酱与天源豆酱发酵过程中可溶性糖和有机碳含量呈下降的趋势,但天源豆酱的可溶性糖和有机碳含量显著高于山东传统豆酱。山东豆酱的有机碳和可溶性糖含量比商品豆酱下降快。两种豆酱的粗蛋白含量均呈先上升后下降的趋势,氨基酸态氮含量均呈逐渐上升趋势,山东豆酱的粗蛋白和氨基酸态氮含量明显高于天源豆酱。山东成品豆酱氨基酸总量为天源成品豆酱的1.3倍。除精氨酸和酪氨酸外,山东豆酱的各种氨基酸含量高于天源豆酱。更多还原

【Abstract】 Nutrient dynamics and chemical parameters of soybean pastes were determined with Shandong(SD) traditional soybean paste and Tianyuanjiangyuan(TYJY) commercial soybean paste. The production process of these two soybean pastes were analyzed and discussed. Results showed that the total acid content of SD was increased fluctuant and up to 6.26% in final soybean paste, the total acid content of TYJY was increased stable at first and up to 3.13% in final soybean paste. The content of Water-soluble carbohydrate(WSC) and organic carbon(OC) paste were both decreased gradually in these two soybean pastes. The WSC and OC content of TYJY soybean paste was higher than that of SD soybean paste, The WSC and OC content of SD soybean paste was decreased faster than commercial soybean paste. Content of crude protein was increased at first, and then decreased, content of amino-acid nitrogen was increased gradually during these two soybean pastes fermentation. The contents of crude protein and amino-acid nitrogen were higher than that of TYJY soybean paste. The total amino-acid content of SD soybean paste was 1.3 times of the TYJY soybean paste. Various amino acids contents of SD soybean paste were higher than TYJY soybean paste except Arginine and Tyrosine.更多还原