摘要
研究了大豆在醋制过程中物质含量 (包括总酸含量和游离氨基酸含量 )的变化 ,对醋豆产品的感官评价做了分析。结果表明 ,在 3 5mg/mL的白醋和米醋中 ,生豆和熟豆含酸量在开始的 12h内快速增加 ,浸渍醋液的含酸量则快速下降 ,从 2 4h以后 ,豆子的含酸量和浸渍醋液的含酸量都趋于恒定 ;在 3 5～ 8 5mg/mL的白醋中浸渍 ,醋液浓度对醋豆含酸量有明显的影响。生大豆和煮熟大豆的游离氨基酸含量存在较大差异 ,生豆在渍米醋 4 8h以后、熟豆在渍米醋 10h以后 ,其游离氨基酸含量都趋于恒定。含酸量在质量分数 0 6 %左右的熟豆醋豆产品 ,在色泽、气味、硬度、酸度。
Changes of total acid and free amino acid contents during pickling of soybean in vinegar were investigated and a sensory evaluation of vinegar-pickled soybeans was conducted. It showed that during the first 12 hours immersion in 3 5%(w/v) vinegar with fermentation and unfermentation the contents of total acid (TA)increased in pickled-soybean or decreased in vinegar rapidly, respectively. And 24 hours later both of them tended to be stable. The concentrations of acetic acid among 3 5 %(w/v)～8 5%(w/v)in unfermented vinegar had significant effects on the contents of pickled-soybeans There was a big difference of free amino acid contents between cooked and noncooked soybeans, and they kept almost no changes in 48 hours pickling with noncooked or 10 hours pickling with cooked soybeans As a result of panel test, it was evaluated that the acidity of optimum edible quality was 0 6%(w/w , as acetic acid)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第6期39-44,共6页
Food and Fermentation Industries
