摘要
牡丹籽粕是油用牡丹籽榨油后得到的副产物,富含蛋白质、多糖、黄酮等营养成分。该研究在传统豆酱的制作原料中添加牡丹籽粕,以研究其对豆酱发酵过程中曲料酶活及营养成分的影响。通过单因素实验确定牡丹籽粕的最佳添加比例为黄豆∶籽粕为7∶3,在该条件下制得的成曲中性蛋白酶、淀粉酶和糖化酶最大酶活分别为1177.85,686.58,1564.36 U/g;后酵35 d后,所得牡丹籽粕豆酱中还原糖含量为9.66 g/100 g DW,多肽含量为19.53 g/100 g,总黄酮含量为1.93 mg CE/g DW,酱香浓郁、咸鲜适宜,具有良好的感官接受度,为提升牡丹籽粕附加值及开发新型营养型调味品提供了理论指导和技术思路。
Peony seed meal(PSM)is a by-product obtained after oil extraction from peony seeds,which is rich in proteins,polysaccharides,flavonoids and other nutrients.In this study,peony seed meal is added into the raw materials of traditional soybean paste to study its effects on koji enzyme activity and nutrients during soybean paste fermentation.The best addition ratio of peony seed meal determined by single factor experiment is the ratio of soybean to seed meal of 7∶3.The maximum enzyme activities of neutral protease,amylase and glucoamylase in finished koji produced under such conditions are 1177.85,686.58,1564.36 U/g respectively.After post-fermentation for 35 days,the reducing sugar content of the obtained soybean paste with peony seed meal is 9.66 g/100 g DW,the polypeptide content is 19.53 g/100 g,and the total flavonoid content is 1.93 mg CE/g DW.The product has a strong paste aroma and moderate saltiness and umami,with good sensory acceptability.This study has provided theoretical guidance and technical ideas for increasing the added value of peony seed meal and developing new nutritious condiments.
作者
付玮琦
李西西
任佳敏
赵雪如
李佳莹
李风娟
FU Wei-qi;LI Xi-xi;REN Jia-min;ZHAO Xue-ru;LI Jia-ying;LI Feng-juan(Key Laboratory of Food Nutrition and Safety,Ministry of Education,State Key Laboratory of Food Nutrition and Safety Co-constructed by Province and Ministry,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《中国调味品》
CAS
北大核心
2024年第1期13-17,共5页
China Condiment
基金
天津市自然科学基金项目(16JCYBJC23200)。
关键词
牡丹籽粕
制曲
发酵豆酱
酶活
peony seed meal
koji making
fermented soybean paste
enzyme activity
