少孢根霉发酵腐乳过程中主要营养成分的研究  

Study on the main of Nutrition of Fermented Sufu during Fermentation by Rhizopus oligosporus Saito

作　　者：曹蕾蕾[1] 刘威[1] 陈春雨[1] 叶忠雪[1] 王立群[1] 

机构地区：[1]东北农业大学,哈尔滨150030

出　　处：《食品工业》2014年第10期268-270,共3页The Food Industry

摘　　要：以少孢根霉GIM3.381发酵腐乳,跟踪测定了该过程的水溶性蛋白质、氨基酸态氮、总酸和大豆异黄酮的主要营养成分含量;成熟期——后酵第50天时,上述各成分含量分别为43.17 g/100 g,1.76 g/100 g,1.42 g/100 g和245.05μg/g;另外,此时的维生素B12含量为0.38μg/100 g。Nutritional content of water soluble protein, nitrogen amino acid, the total acid and soybean isoflavones in the fermented sufu which fermented by Rhizopus oligosporus Saito GIM3.381 during fermentation was studied. Mature period, 50 d, after the ripen of sufu, the component above respectively reached 43.17 g/100 g, 1.76 g/100 g, 1.42 g/100 g and 245.05 μg/g and the content of vitamin B12 was 0.38 μg/100 g.

关 键 词：少孢根霉GIM3.381 腐乳 营养成分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]