豆豉返霜现象的分析研究  

Analysis of Efflorescence on the Surface of Douchi

作　　者：叶云花[1] 陈丽莉[2] 涂宗财[1,2] 王辉[2] 沙小梅[2] 阮传英[2] 

机构地区：[1]江西师范大学科技园,江西南昌330022 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2012年第21期104-106,共3页Food Science

基　　金：科技部科技型中小企业技术创新基金项目(09C26213601581)

摘　　要：通过微生物鉴定和理化性质测定,对豆豉表面的颗粒状白色物进行分析。结果表明:豆豉返霜并非微生物污染所致,白色颗粒物大部分呈不规则块状结构,伴有少量杆状或针状,其溶解性差,主要成分为酪氨酸。500W功率微波处理120s,能有效抑制返霜现象的产生。White granular substances on the surface of douchi were analyzed by means of microbiological identification and physio-chemical determination.Efflorescence on the surface of douchi was not caused by microbial contamination.Most white granular substances on the surface of douchi were massive in structure and small amounts of them had a rod-like or needle-like structure.They had poor solubility and the major composition was tyrosine.Efflorescence could be effectively inhibited by 500 W microwave treatment for 120 s.

关 键 词：豆豉 返霜 颗粒物质 酪氨酸 微波 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]