发酵腐乳类产品成分变化的研究
The Research on Composition Changes of Fermented Bean Curd Products
杨昆 1黄恺 1许安 2黄月虹 1黄咪孙 3秦泽华2
作者信息
- 1. 南宁海关技术中心 南宁 530021
- 2. 中国检验认证集团广西有限公司 南宁 530015
- 3. 广西医科大学公共卫生学院 南宁 530021
- 折叠
摘要
本文以发酵腐乳类产品为研究对象,开展该类产品存放时间与相应理化指标的相关性研究.结果显示:随着存放时间的延续,腐乳产品中的酸价、过氧化值随之升高,游离氨基酸成分也随之升高.本研究数据结果可为优化腐乳产品的生产加工及工艺技术提供理论支持与依据.
Abstract
Based on the study of the fermented bean curd products,this thesis focuses on the correlation between the product preservation time and the corresponding physical and chemical index.The results are as follows:the acid value and peroxide value of fermented bean curd products rose with the increase of the preservation time,as well as the amount of free amino acid in the fermented bean curd products.The results can provide theoretical support for optimizing the production and processing technology of fermented bean curd products in the future.
关键词
腐乳/酸价/过氧化值/游离氨基酸Key words
fermented bean curd/acid value/peroxide value/free amino acid引用本文复制引用
出版年
2024
NETL
NSTL
万方数据