摘要
为朝鲜族传统大酱生产产业化及其品质管理提供基础资料，从延边地区收集9份不同家庭制作的大酱进行了理化特性及微生物菌群的分析。结果：大酱中水分含量为45．72％～58．51％，蛋白质、粗脂肪、灰分含量分别为11．95％～14．48％，3．71％～9．14％，11．99％～19．91％；食盐含量为5．70％～11．93％，总酸和总糖含量分别为1．54％～2．31％，1．46％～7．25％，氨基态氮为0．99％～1．33％。大酱中游离氨基酸总量为15．57～48．48 mg／g，17种游离氨基酸中谷氨酸含量最高，约占氨基酸总量的8．00％～24．65％；C16～C22脂肪酸含量为43．81～104．63 mg／g，其中不饱和脂肪酸占6．43％～33．28％。大酱中菌落总数为1．7×1012～2．1×1013 cfu／g，乳酸菌总数为1．4×106～4．8×108 cfu／g，霉菌和酵母菌数为2．6×105～5．8×107 cfu／g。不同家庭制作的传统大酱在理化及微生物特性方面均存在较大差异。
Abstract
To provide basic data for industrial production and quality management of Yanbian North Korean traditional soybean paste,9 kinds of traditional soybean paste are collected,the physicochemical and microbial properties are determined.The results show that the content of moisture is 45 .72%~58.51%,the content of protein,crude fat and ash is 11.95%~14.48%,3.71%~9.14% and 11.99%~19.91%.The content of sodium chloride is 5.70%~11.93%,the content of total acids and total sugar is 1.54%~2.31% and 1.46%~7.25%,the amino acid nitrogen is 0.99%~1.33%.The free amino acids content is 15.57~48.48 mg/g and the percentage of glutamic acid is 8.00%~24.65%,which is the highest in the 17 kinds of free amino acids.The total content of C16~C22 free fatty acids is 43.81~104.63 mg/g and the unsaturated fatty acid accounts for 6.43%~33.28%.The total number of bacterial colonies is 1.7 ×1012 ~2.1 ×1013 cfu/g,the total number of lactic acid bacteriais 1 .4 × 1 06 ~4 .8 × 1 08 cfu/g ,the mold and yeast number is 2 .6 × 1 05 ~5 .8 × 1 07 cfu/g .There are great diversities in the physicochemical and microbial properties of homemade soybean paste from different families.
基金项目
延边大学与韩国食品研究院合作项目(413090036)
延边大学与韩国农业振兴厅合作项目(413090037)
NETL
NSTL
维普
万方数据