腐乳生产过程中食盐对蛋白质、脂肪水解的影响  

The Effect of Salt on the Hydrolysis of Protein and Fat during the Ageing of Sufu

作　　者：马勇[1] 韩北忠[1] 王家槐 

机构地区：[1]中国农业大学东区食品学院,100083 [2]北京市王致和食品厂,100039

出　　处：《中国酿造》2002年第1期15-18,共4页China Brewing

摘　　要：文中研究了腐乳生产过程中食盐对蛋白质及脂肪水解的作用及对总酸、游离氨基态氮和游离脂肪酸的影响。实验结果显示 ,食盐含量低的样品蛋白质水解较快 ,游离氨基态氮的增长较快 ,食盐含量高的样品则反之。总酸及游离氨基态氮的含量随着腐乳的后期发酵而呈增加趋势 。The effect of salt on the hydrolysis of protein and fat were studied in this paper The results showed that the hydrolysis rate of the sufu with 8% salt was faster than that of the sufu with 11% salt The crude protein decreased rapidly but the crude fat decreased slightly.The total acid and the free amino nitrogen increased notably during the ageing of sufu,but the free acid increased slowly,the total acid and free amino nitrogen increasing rates of sufu with 8% salt were faster than that of the sufu with 11% salt

关 键 词：腐乳 蛋白质 脂肪 食盐 水解 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]