对中国传统发酵豆制品中各种含氮组分的分析

Analysis on the nitrogen components in Chinese traditional fermented soybean products

腐乳和豆豉是中国的传统发酵豆制品,它们都是大豆经微生物发酵酿制的产品。大豆蛋白经微生物作用后短肽的含量增多,使其具有了独特的风味和质构。对天津市售的腐乳及豆豉进行了分析,结果表明,大豆经微生物发酵后,水溶性蛋白的含量提高了3￣6倍,低分子与中分子肽的含量提高了3￣8倍、α-氨基酸态氮的含量提高了100倍之多。

Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms. The content of the short peptide increases in the fermented soybean, which enabled it a unique flavor and texture. The result of a analysis on the sufu and lobster sauce sold in Tianjin showed that: after microbial fermentation, the content of soluble protein, low peptide and moderate peptide, and α-amino nitrogen, increased by 3-6 times, 3-8 times, and 100 times, respectively.