Effect of Addition of Peony Seed Meal on Physiochemical Properties of Fermented Soybean Paste
Peony seed meal(PSM)is a by-product obtained after oil extraction from peony seeds,which is rich in proteins,polysaccharides,flavonoids and other nutrients.In this study,peony seed meal is added into the raw materials of traditional soybean paste to study its effects on koji enzyme activity and nutrients during soybean paste fermentation.The best addition ratio of peony seed meal determined by single factor experiment is the ratio of soybean to seed meal of 7:3.The maximum enzyme activities of neutral protease,amylase and glucoamylase in finished koji produced under such conditions are 1 177.85,686.58,1 564.36 U/g respectively.After post-fermentation for 35 days,the reducing sugar content of the obtained soybean paste with peony seed meal is 9.66 g/100 g DW,the polypeptide content is 19.53 g/100 g,and the total flavonoid content is 1.93 mg CE/g DW.The product has a strong paste aroma and moderate saltiness and umami,with good sensory acceptability.This study has provided theoretical guidance and technical ideas for increasing the added value of peony seed meal and developing new nutritious condiments.
NETL
NSTL
万方数据
维普
