摘要
为了解东北地区自然发酵豆酱的品质,以采自东北农家43份传统发酵豆酱样品为试材,对其感官指标及理化指标进行检测。利用SPSS 17.0软件对总酸、氨基态氮、NaCl、还原糖、粗蛋白、水分和总游离氨基酸含量等指标与感官品质之间进行相关性分析、主成分分析及聚类分析。最佳豆酱品质:NaCl含量为12~17.75 g/100 g,水分含量为70.35%~78.56%,氨基态氮含量为0.6~0.84 g/100 g,总酸含量为0.78~1.96 g/100 g,还原糖含量为6.06~9.83 g/100 g。
The sensory and physicochemical properties of 43 traditional fermented soybean paste samples collected in Northeast China were determined in order to understand their quality characteristics. The physicochemical parameters including NaCl, acidity, water, amino nitrogen, reducing sugar, total acid, crude protein, and total free amino acids were correlated with sensory quality using SPSS 17.0 software. Principal component analysis and cluster analysis were carried out as well. The results showed that the best quality parameters of fermented soybean paste were 12–17.75 g/100 g NaCl, 70.35%–78.56% moisture, 0.6–0.84 g/100 g amino nitrogen, 0.78–1.96 g/100 g total acid, and 6.06–9.83 g/100 g reducing sugar.
作者
唐筱扬
姜静
陶冬冰
张颖
孙慧君
岳媛媛
乌日娜
TANG Xiaoyang;JIANG Jing;TAO Dongbing;ZHANG Ying;SUN Huijun;YUE Yuanyuan;WU Rina(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;College of Modern Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第2期121-126,共6页
Food Science
基金
国家自然科学基金面上项目(31471713)
中国博士后科学基金资助项目(2014M560395)
辽宁省农业领域青年科技创新人才培养资助计划项目(2014048)
辽宁省高等学校优秀人才支持计划项目(LR2015059
LJQ2015103)
江苏省博士后科研资助计划项目(1402071C)
关键词
豆酱
感官指标
理化指标
相关性分析
soybean paste
sensory quality
physicochemical properties
correlation analysis
