摘要
成品蚕豆酱随着货架期的延长,在豆瓣表面及其瓶壁上会出现一些乳白色硬质圆粒状小点,有时呈较大的片状结构。通过对白点物的研究分析,发现其主要成分为氨基酸,由大量的酪氨酸和少量的苯丙氨酸组成。在此基础上,对酪氨酸在不同溶液中的溶解度进行了研究。
White particles which appeared on the surface of beans and the wall of bottles, during the shelf life of broad bean paste were investigated. The result showed that the particles were consisted of amino acids, such as tyrosine and phenylalanine. Based on the results, the solubility of tyrosine in different solutions was further investigated.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第5期134-137,共4页
Journal of Food Science and Biotechnology
关键词
蚕豆酱
白点物
酪氨酸
苯丙氨酸
broad bean paste
white particles
tyrosine
phenylalanine
