摘要
该研究制备了两种去壳豆豉并进行成分分析,分析表明:蚕豆豆豉和黄豆豆豉水分含量相近,两者均含有丰富的微量元素和维生素;但黄豆豆豉的氨基酸、寡肽、脂肪、灰分、镁和钙等的含量较高,而蚕豆豆豉的风味物质、纯蛋白质、碳水化合物、V B_(1)和VB_(6)等含量较高。因为两种豆豉的营养成分各有所长,因此将两种豆豉粉与酵母抽提物等复配后,得到了一款风味浓郁、营养丰富的复合调味料。
In this study,two kinds of shellless fermented blank beans are prepared and their components are analyzed.The analysis results show that the water content of fermented broad beans and fermented soy beans are similar,and both of them are rich in trace elements and vitamins.However,the content of amino acid,oligopeptide,fat,ash,magnesium and calcium in fermented soy beans is higher,while the content of flavor substance,pure protein,carbohydrate,V B 1 and V B 6 in fermented broad beans is higher.Because the two kinds of fermented blank beans have their own advantages in nutritional components,a kind of compound seasoning with intense flavor and abundant nutrition is obtained by combining the two kinds of fermented blank bean powder with yeast extract.
作者
乔鑫
杨军
眭红卫
张艳秋
王志川
马淏彬
彭颖
QIAO Xin;YANG Jun;SUI Hong-wei;ZHANG Yan-qiu;WANG Zhi-chuan;MA Hao-bin;PENG Ying(School of Food Science and Technology,Wuhan Business University,Wuhan 430056,China;Angel Yeast Co.,Ltd.,Yichang 443003,China;School of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期101-104,共4页
China Condiment
基金
武汉商学院校级博士基金项目(2018KB004)
湖北省教育厅科研计划项目(B20200235)。
关键词
黄豆豆豉
蚕豆豆豉
微量元素
维生素
蛋白质
酵母抽提物
fermented soy beans
fermented broad beans
trace elements
vitamin
protein
yeast extract
