摘要
选用米曲霉、少孢根霉和雅致放射毛霉进行纯种前酵制作豆豉,分别选取36、48、60h和72h4个前酵时间的豆豉曲进行后酵,比较前酵时间不同的3种霉菌型豆豉的品质和α-葡萄糖苷酶抑制活性。结果表明,米曲霉型豆豉感官品质和理化特性最好,α-葡萄糖苷酶抑制活性最高;前酵72h的3种霉菌型豆豉α-葡萄糖苷酶抑制活性均高于其他前酵时间的豆豉。综合来看,前酵时间为60、72h的米曲霉型豆豉的品质和降血糖功能性最佳。
Aspergillus oryzae,Rhizopus Oligosporus and Actinomucor elegans were used respectively for fermented soya beans per-fermentation,mold culture of which by four different per-fermentation time were further fermented.The quality and anti-α-glucosidase activity of fermented soya beans by different moulds and per-fermentation time were compared.The results showed that sensory and phy-chemical quality and anti-α-glucosidase activity of fermented soya beans by Aspergillus oryzae was best,when they were per-fermented for 72 hours,fermented soya beans product of all the three moulds obtained the highest anti-α-glucosidase activity.Taken together,fermented soya beans by Aspergillus oryzae had the best quality and hypoglycemic activity,which was per-fermented for 60 hours a 72 hours.
出处
《食品科技》
CAS
北大核心
2011年第9期14-18,共5页
Food Science and Technology
基金
国家"十一五"科技支撑计划项目(2006BAD27B09)
关键词
豆豉
前酵
霉菌
品质
α-葡萄糖苷酶抑制活性
fermented soya beans
per-fermentation
mould
quality
anti-α-glucosidase activity
