蚕豆辣酱白点结晶问题的研究  

Study on white crystals in chilli broadbean paste

作　　者：查文龙 

机构地区：[1]安庆市胡玉美酿造食品有限责任公司,安徽安庆246002

出　　处：《江苏调味副食品》2010年第2期27-29,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了消除蚕豆辣酱在发酵过程中产生的白点结晶,进行了化验分析。分析结果表明:白点结晶是由17种游离氨基酸组成,其中酪氨酸的含量最高,占68%。通过对菌种的驯化改良,得到一株酪氨酸缺陷型的菌株,应用该菌株进行试验,结果表明可消除蚕豆辣酱生产过程中白点结晶的生成,从而改善了蚕豆辣酱产品的外观。The white crystals in chilli broadbean paste have to be eliminated. Chemical laboratory analysis indicates that the white crystal is composed of 17 free amino acids, among which tyrosine takes up about 68%. After the domestication and improvement of strains, a kind of tyrosine - deficient strain is produced. The application result of this tyrosine - deficient strain proves its function in eliminating the white crystals during the process of chilli broadbean paste production and bettering the appearance of chilli broadbean paste.

关 键 词：蚕豆辣酱 白点结晶 酪氨酸 菌株 

分 类 号：TS264.24[轻工技术与工程—发酵工程]