摘要
以黄豆为原料制作豆酱,测定了浸泡、蒸煮、制曲、拌盐水发酵和灭菌后豆酱的抗氧化能力、多酚含量及颜色值,并研究了添加面粉发酵对豆酱抗氧化能力的影响。经过浸泡后,大豆水提物还原力下降,多酚含量及颜色值均增加。蒸煮后还原力和颜色值增加,多酚含量明显减小。无论是否添加面粉,大豆制曲后抗氧化能力、多酚含量及颜色值均增大,且添加面粉后变化更显著。添加盐水发酵后,未添加面粉豆酱抗氧化能力无显著变化,而添加面粉后抗氧化能力、多酚含量及颜色值均显著增大。灭菌对豆酱抗氧化能力、多酚含量及颜色值均无显著影响。结果表明,不同的加工工艺对发酵豆酱的抗氧化能力影响不同,添加面粉发酵能显著提高豆酱的抗氧化能力。
Soybean paste, a Chinese traditional fermented condiment, is mainly made from soybean. The antioxidant capacity, polyphenol content and color values were assayed at different processing stages of soybean paste, including soaking, cooking, koji-making, fermentation with the addition of saline, and after sterilization. The effect of flour addition in soybean paste production on antioxidant capacity was also studied. Soaking caused a de- crease in the reducing power of water extract of soybeans, and an increase in polyphenol content and color values. After cooking, the reducing power and color values were increased, while the polyphenol content was decreased drastically. After koji-making, the antioxidant capacity, polyphenol con- tent and color values were all improved whether flour was added or not. The changes would be more obvious with the addition of flour. After the fer- mentation with the addition of saline, the antioxidant capacity of soybean paste without the addition of flour did not change significantly, while the antioxidant capacity, polyphenol content and color values of soybean paste with the addition of flour were raised significantly. Antioxidant capacity, polyphenol content and color values were not significantly affected by sterilization. The results showed that different processing techniques had dif- ferent effects on antioxidant capacity of fermented soybean paste, and the addition of flour increased the antioxidant capacity significantly.
出处
《中国酿造》
CAS
北大核心
2011年第6期23-26,共4页
China Brewing
基金
国家科技支撑计划支持课题(2009BADB9B05)
教育部新世纪优秀人才(NCET-09-0741)
北京市委组织部优秀人才支持计划(2010D009007000004)项目支持
关键词
豆酱
抗氧化能力
多酚
颜色值
soybean paste
antioxidant capacity
polyphenol
color value
