酱油原料脂肪利用率研究实验报告  

Study on the utilization ratio of fat in the soy sauce materials

作　　者：李宏梁 黄峻榕 丁勇 田三德 张智维 

机构地区：[1]西北轻业学院食品工程系,陕西咸阳712081

出　　处：《中国调味品》2001年第9期13-15,19,共4页China Condiment

摘　　要：本实验选用大豆、豆粕、豆粕和菜粕混合料三组蛋白质原料 ,采用固态无盐发酵工艺酿造酱油 ,通过检测酱油中的含油量和氨基酸态氮含量 ,计算原料的脂肪利用率和蛋白质利用率 ,结果表明 :大豆、豆粕、混合料所酿酱油的脂肪利用率分别为 6 15 %、35 6%、36 9% ;蛋白质利用率分别为 5 6 3%、62 2 9%、60 38%。Three groups of protein materials which include soybean,soybean meal,the mixing materials of soybean meal and rapeseed meal,were selected in this experiment No-salt solid fermentation technology was adopted to brew soy sauce By checking the content of the fat and the nitrogen of amino acid in the soy sauce,the utilization ratio of fat and protein in the materials were calculated.The results showed the utilization ratio of fat in the soy sauce of soybean,soybean meal and the mixing materials,were 6 15%,35 6%,36 9%,respectively,the utilization ratio of protein were 56 35%,62 29%,60 38%,respectively

关 键 词：大豆 豆粕 菜粕 酱油 固态无盐发酵 蛋白质原料 脂肪利用率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]