| 雪莲果果浆护色配方发研究 |
| |
| 引用本文： | 杜秀虹.雪莲果果浆护色配方发研究[J].保鲜与加工,2010,10(1):35-39. |
| |
| 作者姓名： | 杜秀虹 |
| |
| 作者单位： | 广东科贸职业学院生物系,广州,510640 |
| |
| 摘 要： | 以毛霉发酵豆渣为试材，对发酵前后5个时期豆渣的营养成分及蛋白酶活力进行了测定分析．结果表明，发酵后豆渣品质得到了明显的提高，豆渣水分从39．05％增加至53．06％；粗脂肪从14．36％增加至16．72％：蛋白质由33．04％降至21．87％：游离氨基酸总量从0．22％增加至1．10％，增长了约5倍：可溶性总糖由8．46％增加至10．99％；维生素B2含量达0．37mg／100g；蛋白酶活力变化显著，随着发酵时间的延长，酶活力逐渐上升，前发酵3天时蛋白酶活力达到了75．5U／g，后发酵阶段酶活力迅速降低．蛋白酶活力降至21．5U／g。
|
| 关 键 词： | 毛霉 豆渣 发酵 蛋白酶 营养价值 |
Research on Yacon Pulp Color-Retention Formulation |
| |
| XIE Jing.Research on Yacon Pulp Color-Retention Formulation[J].Storage & Process,2010,10(1):35-39. |
| |
| Authors: | XIE Jing |
| |
| Institution: | Guangdong Vocational College of Science and Trade;Guangzhou 510640;China |
| |
| Abstract: | Through mucor fermented bean residue, five periods of fermented bean residue of the content of nutrition component and protease vigor were determined, the result indicated that the bean residue quality obtains was enhanced after the fermentation, the bean residue moisture content from 39.05% increase to 53.06%, crude fat from 14.36% increase to 16.72%, the protein by 33.04% falls to 21.87%, dissociation amino acid content from 0.22% increase to 1.10%, growth approximately 5 times, the soluble total sugar by... |
| |
| Keywords: | mucor bean residue fermentation protease nutritional value |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
