摘要
为了评价洛阳绿豆酸浆的营养价值,检测和分析了其主要的营养成分。结果显示,洛阳绿豆酸浆的营养成分较为丰富,其水分含量为95. 56~98. 75 g/100 g,还原糖含量为0. 21~0. 37 g/100 g,淀粉含量为1. 62~1. 74g/100 g,灰分含量为0. 16~0. 22 g/100 g,脂肪含量为0. 11~0. 15 g/100 g,蛋白质含量为0. 66~1. 40 g/100 g,p H值为4. 19~4. 83,总酸(以乳酸计)为0. 35~0. 67 g/100 m L样品。洛阳绿豆酸浆中富含矿物质元素,包括Ca、Mg,含量分别为144. 17~319. 42 mg/L和86. 58~118. 33 mg/L,还有Zn、Fe和Cu等。张记浆坊的样品中氨基酸含量最多,为1 042. 36 mg/100 m L,南关浆坊的样品含量最少。谷氨酸、缬氨酸和赖氨酸的滋味活性值较高,对洛阳绿豆酸浆的滋味贡献较大,形成了其独特的酸香风味。通过主成分分析方法对洛阳绿豆酸浆的常规营养成分进行分析,发现传统的发酵和制作工艺的继承和发展,形成了其丰富多样的品质。
Sour liquid noodles is a characteristic and traditional cooked wheaten food in Luoyang,in which a special kind of mung bean sour liquid is used for cooking noodles instead of water. In order to evaluate the nutritional value of Luoyang mung bean sour liquid,its main nutritional components were studied and analyzed. The results showed that Luoyang mung bean sour liquid was rich in nutrients. The moisture content was 95. 56-98. 75 g/100 g. The content of reducing sugar,starch,ash,protein and fat was 0. 21-0. 37 g/100 g,1. 62-1. 74 g/100 g,0. 16-0. 22 g/100 g,0. 66-1. 40 g/100 g,and0. 11-0. 15 g/100 g,respectively. The p H values of mung bean sour liquid were 4. 19-4. 83. The total acid( calculated by lactic acid) was 0. 35-0. 67 g/100 m L. Luoyang mung sour liquid was rich in mineral elements,including Ca and Mg,with the contents of 144. 17-319. 42 mg/L and 86. 58-118. 33 mg/L,respectively. It also contained Zn,Fe,Cu and other mineral elements. The content of amino acids in the sample of Zhangji workshop was the most,which was 1 042. 36 mg/100 m L,and that in Nanguan workshop was the least. The taste active value( TAV) of glutamic acid,valine and lysine were higher,which contributed a lot to the taste of Luoyang mung bean sour liquid and formed its unique flavor. Using principal component analysis to analyze the conventional nutrients of Luoyang mung bean sour liquid,it was found that the inheritance and development of traditional fermentation and production process formed its rich and diverse quality.
作者
李璇
韩四海
李鑫玲
潘春蕊
陶玉欣
刘建学
LI Xuan;HAN Sihai;LI Xinling;PAN Chunrui;TAO Yuxin;LIU Jianxue(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang 471023,China;Henan Engineering Research Center of Food Material,Luoyang 471023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第14期228-233,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31471658)
河南省科技攻关项目(182102110300)
河南省教育厅高等学校重点科研项目(19A550001)
河南科技大学博士科研启动基金(13480045)
河南科技大学大学生研究训练计划(2019171)。
关键词
洛阳绿豆酸浆
营养成分
矿物质元素
氨基酸
滋味
Luoyang mung bean sour liquid
nutritional components
mineral elements
amino acids
taste
