发酵植物蛋白制取鲜味剂基料的研究

STUDY ON FERMENTING VEGETABLE PROTEIN TO PREPARE SABIC TOCK OF FLAVOUR SEASONING

以花生粕、玉米黄粉和谷朊粉为蛋白质原料,通过低盐固态发酵工艺生产酿造型鲜味剂基料.在使产品中必需氨基酸实现互补的同时,其酱醅前期发酵的蛋白质消化率达到93.6%,而且产品中不含对人体有害的3 氯 1,2 丙二醇(简称氯丙醇).产品质量超过了SB10338-2000中规定的酸水解植物蛋白调味液的质量标准.

Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained. The product realized complementation among the necessary amino acids and did not contain 3-chloro-1,2-propanediol. On the same time,the protein digestibility of the product during the earlier stage of fermentation was 93.6%.The quality of the flavor seasoning liquid was better than the standard quality of SB 10338-2000 about acid hydrolyzed vegetable protein seasoning.