豆豉成熟过程中基本成分及蛋白质体外消化率变化的研究.pdfVIP

※基础研究 食品科学 2009, Vol. 30, No. 01 59 1,2 3 赵国华 ，房翠兰 (1. 西南大学食品科学学院，重庆 400716 ；2.重庆市农产品加工技术重点实验室，重庆 400716 ； 3.重庆市九龙坡区疾病预防控制中心，重庆 400039) ：在实验室模拟工业化生产条件的基础上制作豆豉，并对其在45 ～48 ℃成熟42d 的过程中基本成分、蛋白 质体外消化率、可滴定酸以及褐变指数的变化进行了研究。结果发现，在豆豉成熟的过程中灰分逐步增长，而膳 食纤维于碳水化合物的量明显减少。可滴定酸在成熟前期(0～8d)急剧升高而在后期(32～42d)有缓慢回落的趋势。在 豆豉成熟的过程中，虽然总氮一直保持恒定，但非蛋白质氮、氨基酸态氮、氮溶解指数、水溶性氮、游离氨基 酸以及蛋白质体外消化率都有明显的提升。因此，豆豉的成熟对产品营养价值的提升作用非常明显，同时本研究 结果可为建立豆豉产品成熟指标判断体系提供理论依据。 ：豆豉；基本成分；含氮成分；褐变；成熟；消化 Changes of Proximate Composition and in vitro Digestibility of Protein Associated with Ripening Process of Douchi ZHAO Guo-hua 1,2 ，FANG Cui-lan3 (1. College of Food Science, Southwest University, Chongqing 400716, China ；2.Key Laboratory of Agricaltural Processing Technology of Chonqing, Chongqing 400176, China ；3.Centre for Disease Control and Prevention of Jiulongpo, Chongqing 400039 , China) Abstract ：The production of Douchi, a Chinese traditional fermented soybean product, was replicated in the laboratory on a small scale in order to study the biochemical changes associated with the ripening process. Douchi was made by mucor SP. fermenting uncracked, undehulled and cooked soybean seeds and followed by a 42-d ripening at 45 to 48 ℃. Changes in proximate compositions (moisture, ash, crude lipid, dietary fiber, carbohydrate and energy), total nitrogen, non-protein nitrogen, nitrogen soluble index, amino nitrogen, water soluble nitrogen, free amino acid concentration, in vitro digestibility of protein, total titratable acid, and browning index of Douchi with different length of ripening time were analyz