[1]白洁.发酵型牡蛎调味液的研制及其营养价值研究[J].中国调味品,2019,(11):101-104.
 Study on Preparation and Nutritional Value of Oyster Seasoning Liquid[J].CHINA CONDIMENT,2019,(11):101-104.
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发酵型牡蛎调味液的研制及其营养价值研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
101-104
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on Preparation and Nutritional Value of Oyster Seasoning Liquid
作者:
白洁
文献标志码:
A
摘要:
将干酪乳杆菌接种至牡蛎匀浆液,发酵不同时间,营养价值有所增加,发酵液的蛋白质回收率高达91.5%、牛磺酸含量最高达到586 mg/100mL、氨基态氮含量在 第5 d时达到0.98 mg/100g、 TVBN在第5 d明显上升、氨基酸含量在第4 d时达到 最高值97.89 mg/100mL。用发酵液进一步制成牡蛎发酵调味液,其具有较高的感官评分,尤其是发酵4 d的调味液,风味独特。牡蛎发酵调味液还具有良好的体外ACE抑制活性,ACE清除率最高可达83.6%。本研究为牡蛎的高值化利用奠定了基础。
Abstract:
L.casei was inoculated into oyster homogenate. Nutritional value increases with different fermentation time. The protein recovery rate of the fermentation broth is as high as 91.5%; Taurine content is up to 586 mg/100mL; the amino nitrogen content reaches 0.98 mg/100g on the 5th day; TVBN rose significantly on the 5th day; the amino acid content reaches the highest value of 97.89 mg/100mL on the 4th day. The oyster fermented seasoning liquid is further prepared by using the fermentation broth, which has a high sensory score, especially the seasoning liquid which is fermented for 4 days, and it has a unique flavor. Oyster fermented seasoning liquid also has good in vitro ACE inhibitory activity, and the ACE clearance rate is up to 83.6%. This study laid the foundation for the high value utilization of oyster
更新日期/Last Update: 2020-07-30