利用大豆内源酶改善腊八豆的品质

Improvement of the Quality of Labadou Using Endogenous Enzymes of Soybean

大豆经内源酶作用生产腊八豆,产品的氨基态氮和还原糖的含量都有增加,货架期内产品的硬度明显降低。试验表明大豆内源酶适宜作用的条件为:大豆经25℃浸后,30℃发芽处理8h,再于40℃处理6h利用内源酶降解大豆本身的部分大分子物质。大豆经此处理后生产的腊八豆与空白处理相比,氨基态氮的含量提高22.5%,产品的硬度降低37.1%。

While Labadou is produced with soybean which is enzymolysised by endogenous enzymes to a certain extent, me hardness of the product is obviously reduced and the content of nitrogen of amino acid and reducing sugar increase to a certain extent The suitable condition of the endogenous enzyme of soybean working is： after soybean dipping in 25℃, germinating for 8h in 30℃, dealing with 6h to enzymolysise macromolecular substance in soybean in 40℃. The amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.