作　　者： ; ; ; ; ; ;

机构地区： 四川理工学院生物工程学院

出　　处： 《食品与发酵科技》 2014年第2期39-42,共4页

摘　　要： 对甜面酱保温发酵过程中的理化指标(含水量、食盐含量、还原糖含量、氨基酸态氮含量、总酸及pH)的动态变化进行了研究。发酵过程中,食盐、总酸还原糖及氨基酸态氮含量总体呈上升趋势,成熟甜面酱中食盐含量为10.22%,总酸含量为1.51%,还原糖含量为31.91%,氨基酸态氮含量为0.41%;含水量、pH值随发酵时间的延长逐渐降低,成熟甜面酱中分别为43.22%、4.28。 The dynamics of physical and chemical indexes（including moisture, salt and reducing sugar content, total acidity, ammomia nitrogen content, pH） of sweet flour paste during the insulation fermentation were investigated in this study. Results showed that the contents of salt, total acidity, reducing sugar and ammomia nitrogen increased gradually, and their concentrations in final product were 10.22%, 1.51%, 31.91% and 0.41%. The contents of moisture and pH decreased gradually, and their concentrations in final product were 43.22% and 4.28 respectively.

关 键 词： 甜面酱 保温发酵 理化指标

领　　域： [轻工技术与工程] [轻工技术与工程]