牡丹籽粕的添加对发酵豆酱理化性质的影响
Effect of Addition of Peony Seed Meal on Physiochemical Properties of Fermented Soybean Paste
付玮琦 1李西西 1任佳敏 1赵雪如 1李佳莹 1李风娟1
作者信息
- 1. 天津科技大学食品科学与工程学院,省部共建食品营养与安全国家重点实验室,食品营养与安全教育部重点实验室,天津 300457
- 折叠
摘要
牡丹籽粕是油用牡丹籽榨油后得到的副产物,富含蛋白质、多糖、黄酮等营养成分.该研究在传统豆酱的制作原料中添加牡丹籽粕,以研究其对豆酱发酵过程中曲料酶活及营养成分的影响.通过单因素实验确定牡丹籽粕的最佳添加比例为黄豆:籽粕为7:3,在该条件下制得的成曲中性蛋白酶、淀粉酶和糖化酶最大酶活分别为1 177.85,686.58,1 564.36 U/g;后酵35 d后,所得牡丹籽粕豆酱中还原糖含量为9.66 g/100 g DW,多肽含量为19.53 g/100 g,总黄酮含量为1.93 mg CE/g DW,酱香浓郁、咸鲜适宜,具有良好的感官接受度,为提升牡丹籽粕附加值及开发新型营养型调味品提供了理论指导和技术思路.
Abstract
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.
关键词
牡丹籽粕/制曲/发酵豆酱/酶活Key words
peony seed meal/koji making/fermented soybean paste/enzyme activity引用本文复制引用
基金项目
天津市自然科学基金项目(16JCYBJC23200)
出版年
2024
NETL
NSTL
维普
万方数据