前酵条件对豆豉品质和α-葡萄糖苷酶抑制活性的影响  

Effect of per-fermentation conditions on quality and anti-α-glucosidase activity of fermented soya beans

作　　者：袁娜[1] 胡会萍[1] 马艳莉[1] 屈欢[2] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学动物科技学院,北京100083

出　　处：《食品科技》2011年第9期14-18,共5页Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B09)

摘　　要：选用米曲霉、少孢根霉和雅致放射毛霉进行纯种前酵制作豆豉,分别选取36、48、60h和72h4个前酵时间的豆豉曲进行后酵,比较前酵时间不同的3种霉菌型豆豉的品质和α-葡萄糖苷酶抑制活性。结果表明,米曲霉型豆豉感官品质和理化特性最好,α-葡萄糖苷酶抑制活性最高;前酵72h的3种霉菌型豆豉α-葡萄糖苷酶抑制活性均高于其他前酵时间的豆豉。综合来看,前酵时间为60、72h的米曲霉型豆豉的品质和降血糖功能性最佳。Aspergillus oryzae,Rhizopus Oligosporus and Actinomucor elegans were used respectively for fermented soya beans per-fermentation,mold culture of which by four different per-fermentation time were further fermented.The quality and anti-α-glucosidase activity of fermented soya beans by different moulds and per-fermentation time were compared.The results showed that sensory and phy-chemical quality and anti-α-glucosidase activity of fermented soya beans by Aspergillus oryzae was best,when they were per-fermented for 72 hours,fermented soya beans product of all the three moulds obtained the highest anti-α-glucosidase activity.Taken together,fermented soya beans by Aspergillus oryzae had the best quality and hypoglycemic activity,which was per-fermented for 60 hours a 72 hours.

关 键 词：豆豉 前酵 霉菌 品质 α-葡萄糖苷酶抑制活性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]