固态发酵腐乳在后期发酵过程中主要成分的消长分析

The main ingredients changing analysis of the solid fermentation fermented bean curd in the late fall of the fermentation process

在酱方腐乳酿造过程中,由于多种微生物的参与,发酵体系中会产生一系列复杂的生化反应,使腐乳产生特有的风味、组成和营养,通过对酱方腐乳的发酵全过程中的的蛋白质、氨基酸态氮、淀粉、还原糖、水溶性无盐固形物、总酸、水分、食盐进行跟踪测定,发现随着发酵过程蛋白质逐渐递减,淀粉质原料分阶段分解,水溶性无盐固形物、还原糖和氨基酸则不断增加。

Because of the participation of various kinds of microorganisms, a series of complicated biochemistry reaction will take place in the fermented system while the square fermented bean curd of sauce fermenting. It makes the fermented bean curd produce peculiar flavor, composition and nutrition. This paper reports to test and analyze the content of the protein, the nitrogen of amino acid, starch, reducing sugar, water-soluble solid without salt, sour, the moisture and salt in the whole course of the fermentation . the result shows that the water-soluble solid without salt. reducing sugar and amino acid increase constantly.