低盐腐乳生产过程中抗氧化和ACE抑制活性的变化  

The anti-oxidative and ACE inhibitory activity in low salt sufu making

作　　者：张晓峰[1,2] 樊剑鸣[1] 陈慕华[1] 王丽英 李里特[2] 

机构地区：[1]郑州大学公共卫生学院,郑州450001 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]北京市王致和食品厂,北京100039

出　　处：《中国调味品》2009年第5期63-66,共4页China Condiment

摘　　要：文章通过改进盐腌和后酵工艺制备含盐量6%的低盐腐乳,分析低盐腐乳生产过程中抗氧化和ACE抑制活性的变化,并与10%含盐量腐乳进行比较。结果表明,腐乳前酵生产过程中抗氧化和ACE抑制活性分别提高了37%和140%;腌渍过程中产品的功能活性并未降低;在腐乳后酵生产过程中,6%食盐含量腐乳的清除自由基能力和ACE抑制能力均明显高于10%食盐含量的腐乳,且活性保持能力高于10%食盐含量的腐乳。The changes of anti-oxidative and ACE inhibitory activity were analyzed in the process of producing 6% salt-content Sufu. The results indicated that, in the process of pre-fermentation, anti-oxidative and ACE inhibitory activity increased by 37 % and 140 % respectively; during the salted pehtze making, functional activity of Sufu did not decrease; and in the process of postfermentation, 6% salt-content Sufu really maintains or even improves its functional activity than 10% salt-content Sufu.

关 键 词：腐乳 发酵 抗氧化 ACE抑制 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]