摘要
对丹贝含氮营养物质的测定表明 ,非蛋白氮组分及可溶性蛋白含量均较对照显著增加。其中非蛋白氮增量约12 .7倍 ,游离氨基酸总量增幅可达 3倍 ,NSI为发酵前的 4 .5 1倍。综合不同发酵时段丹贝中各含氮营养成分及感官品质 ,初步认为丹贝发酵时间以 30
By way of measurement to content of nitrogen-contained nutrition in tempe,it can be seen that both non-protein-nitrogen(N.P.N)ingredients and soluble proteins in tempe increase significantly comparing that in the control.The N.P.N,the total content of its free amino and the NSI in tempe increases about 12.7,3,4 51 times respectively.By analyzing nitrogen contained-nutrition content in some groups of tempe shose fermentation time is different from each other and their sensory qualities,it is considered initially appropriate that fermenting period of tempe is 30 hours.
出处
《东北农业大学学报》
CAS
CSCD
2004年第2期187-190,共4页
Journal of Northeast Agricultural University
基金
黑龙江省科学技术计划 (攻关 )项目
合同编号 GA0 14 0 4-0 4
项目编号 2 0 0 1
