不同加盐量对豆豉后发酵过程中理化特性及抗氧化活性的影响
Effect of salt content on physicochemical properties and antioxidant activity during post-fermentation of douchi
探究了食盐添加量对阳江豆豉后发酵过程的影响。后发酵阶段，添加8%、10%、12%的食盐后发酵30天。结果显示：随着盐度的增加，豆豉的总酸减少、pH值降低；盐度越大，硬度和咀嚼性越大，口感下降；含盐量越低，豆豉的色泽越暗；高盐不利于氨基态氮和γ-PGA的生成，并且对豆豉的抗氧化活性有抑制作用，最终确定8%为较适宜的加盐量，但在风味上有待进一步优化提高。
In this paper，the impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, adding 8%, 10%, 12% of salt fermentation for 30 days. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.………..(10 Points, Times New Roman)
沈小璐、蒋爱民、程伟伟
农艺学生物化学
食品科学豆豉后发酵抗氧化活性
food sciencedouchipost-fermentationantioxidant activity
沈小璐,蒋爱民,程伟伟.不同加盐量对豆豉后发酵过程中理化特性及抗氧化活性的影响[EB/OL].(2015-12-02)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201512-135.点此复制
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