摘要
本文以发酵腐乳类产品为研究对象,开展该类产品存放时间与相应理化指标的相关性研究。结果显示:随着存放时间的延续,腐乳产品中的酸价、过氧化值随之升高,游离氨基酸成分也随之升高。本研究数据结果可为优化腐乳产品的生产加工及工艺技术提供理论支持与依据。
Based on the study of the fermented bean curd products,this thesis focuses on the correlation between the product preservation time and the corresponding physical and chemical index.The results are as follows:the acid value and peroxide value of fermented bean curd products rose with the increase of the preservation time,as well as the amount of free amino acid in the fermented bean curd products.The results can provide theoretical support for optimizing the production and processing technology of fermented bean curd products in the fu ture.
作者
杨昆
黄恺
许安
黄月虹
黄咪孙
秦泽华
YANG Kun;HUANG Kai;XU An;HUANG Yue-Hong;HUANG Mi-Sun;QIN Ze-Hua(Technical Center Of Nanning Customs District,Nanning 530021;China Inspection and Certification Group Guangxi Co.,Ltd.,Nanning 530015;School of Public Health,Guangxi Medical University,Nanning 530021)
出处
《中国口岸科学技术》
2024年第S01期50-54,共5页
China Port Science and Technology
基金
南宁海关科研项目(2023NNHG05)
关键词
腐乳
酸价
过氧化值
游离氨基酸
fermented bean curd
acid value
peroxide value
free amino acid