延吉传统豆酱发酵过程中营养及理化指标变化

摘要

以延吉传统发酵豆酱作为研究对象,收集及整理了该豆酱的制作工艺,研究传统豆酱发酵过程中营养及理化指标的变化.利用GB/T5009.40—2003、重铬酸钾法、蒽酮比色法等方法测定了发酵不同阶段的总酸、可溶性糖、有机碳、粗蛋白、氨基酸及氨基态氮等指标.结果表明,发酵过程中总酸含量先上升后下降而后又上升,最后成品酱中为2.93％；有机碳和可溶性糖含量都逐渐减少,成品酱有机碳含量为387.95 g/kg；成品酱可溶性糖为17.13 g/kg;粗蛋白相对含量先略有平稳上升后下降,最后成品酱粗蛋白含量下降为24.76％；氨基态氮含量一直在增加,成品酱中为101.2 g/kg.%Nutrient dynamics of traditional Yanji soybean paste were analyzed.The production technology of this traditional soybean paste was collected.The nutrition values including total acid,water soluble carbohydrate (WSC),organic carbon (OC),crude protein,amino梐cid and amino-acid nitrogen were determined by potassium dichromate method,anthrone colori-metry and so on.The results showed that the total acid increased at early stage fermentation,then decreased,and increased a-gain up to 2.93% of final soybean paste.The declining trends were founded in water soluble carbohydrate and organic carbon during the soybean paste fermentation.The concentrations of OC and WSC were 387.95 g/kg and 17.13 g/kg in final soybean paste,respectively.The crude protein decreased to 24.76% after increasing smoothly in early fermentation process.The amino-acid nitrogen kept on increasing during the fermentation.The concentration of amino-acid was up to 101.2g/kg in final soybean paste.