干豆角发酵过程中的成分变化  

Study on composition change of dried cowpea fermentation

作　　者：谭兴和[1,2] 时莎莎 谭亦成[1,2] 蔡文[1,2] 王锋[1,2] 刘甜甜[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2011年第4期29-31,68,共4页Food and Machinery

摘　　要：为了解豆角发酵过程中各成分的变化规律,以干豆角为原料,添加适量的新鲜红辣椒一同发酵,研究干豆角的含水量及干豆角与辣椒的配比与其腌制过程中亚硝酸盐、游离氨基酸和VC含量的变化关系,并对不同样品进行动态的感官评价。结果表明,干豆角腌制30d以后的亚硝酸盐含量最低,含量接近0;游离氨基酸含量最高,含量在3.4%～4.0%;同时,感官得分高。干豆角的含水量以15%为宜,干豆角与新鲜红辣椒的比例以1∶3最优。In order to make a new kind of cowpea food, using dried cowpea and chilli as raw material to fermen.t together, studied the relationship between the water content of dried cowpea, the ratio of cowpea to chilli and the content of nitrite, free amino acids, vitamin etc, the sensory evaluation to different samples was studied at the same time. It showed that, after 30 d ferment, the content of nitrite was the lowest（near 0%）; the content of free amino acids was the highest, from 3.4% to 4.0% ;and the sensory quality was the best. The appropriate water content was 15%, and the most appropriate ratio of dried cowpea to chilli was 1 ： 3.

关 键 词：豆角 发酵 亚硝酸盐 VC 氨基酸 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]