生料发酵对蚕豆营养素和抗营养因子影响

Influence of raw material fermentation on broad beans nutrients and anti-nutritional factors

试验检测生料发酵原料、熟料发酵原料和生料发酵制曲、熟料发酵制曲两种方法制取蚕豆豆瓣曲中含氮物质、糖类物质及抗营养因子等指标,并将其进行比较。结果表明:蒸煮和发酵有利于营养物质从大分子分解为小分子,也有利于抗营养因子降低;从营养素和抗营养因子变化而言,熟料发酵优于生料发酵;但从感官品质而言,生料发酵优于熟料发酵。权衡分析,生料发酵在豆瓣曲制曲过程中值得推广。

The experiment for detection of the fermentation no–cook process material,clinker the fermentation of no–cook process materials and no–cook process materials fermented koji,broad beans Dou ban clinker fermented koji preparation of the two methods in the nitrogenous compounds,carbohydrates,and anti–nutritional factors and other indicators,and compare.The results showed that： cooking and fermentation nutrients from large molecules are broken down into small molecules,but also conducive to the reduction of anti–nutritional factors.From the change of nutrients and anti–nutritional factors,clinker fermentation better than the raw material fermentation,however,sensory quality of the raw material fermentation is superior to the clinker.Trade off analysis,fermentation of raw materials in the process of the Dou ban song ko ji is worth promoting.