摘要
为了消除蚕豆辣酱在发酵过程中产生的白点结晶,进行了化验分析。分析结果表明:白点结晶是由17种游离氨基酸组成,其中酪氨酸的含量最高,占68%。通过对菌种的驯化改良,得到一株酪氨酸缺陷型的菌株,应用该菌株进行试验,结果表明可消除蚕豆辣酱生产过程中白点结晶的生成,从而改善了蚕豆辣酱产品的外观。
The white crystals in chilli broadbean paste have to be eliminated. Chemical laboratory analysis indicates that the white crystal is composed of 17 free amino acids, among which tyrosine takes up about 68%. After the domestication and improvement of strains, a kind of tyrosine - deficient strain is produced. The application result of this tyrosine - deficient strain proves its function in eliminating the white crystals during the process of chilli broadbean paste production and bettering the appearance of chilli broadbean paste.
出处
《江苏调味副食品》
2010年第2期27-29,共3页
Jiangsu Condiment and Subsidiary Food
关键词
蚕豆辣酱
白点结晶
酪氨酸
菌株
chilli broadbean sauce
white crystals
tyrosine
strain
