頁籤選單縮合
題 名 | 植物性乾酪質地與香味形成的研究(2)--黃豆乾酪使用Penicillium caseiclum熟成時一些成分之變化 |
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作 者 | 李貽琳; | 書刊名 | 大仁學報 |
卷 期 | 10 1992[民81.] |
頁 次 | 頁10-29 |
分類號 | 463.8 |
關鍵詞 | 植物性乾酪; 黃豆乾酪; Penicillium caseiclum; |
語 文 | 中文(Chinese) |
中文摘要 | 黃豆豆奶經由乳酸醱酵形成凝塊後,再接種penicillium caseicolum做3~4星期的熟成,可產製黃豆乾酪。在熟成期間黃豆乾酪各成分之變化在本研究中加以詳細研究,則熟成期間蛋白質分解酵素(內胜?分解?、胜?胺端分解?Ⅰ、Ⅱ,胜?羧端分解?),以及脂解?之變化也同時被深入研究。水可溶性含氮物在三週醱酵過程中約可高達全部蛋白質的69%而且經產品呈現良好之風味和特性。在水可溶性含氮物中低分子量成分如胺基酸和高分子量成分約各佔56%和44%。蛋白質分解酵素(如內胜?水解?、胜?胺端水解?Ⅰ、Ⅱ,以及胜?羧端水解?)和脂解?在熟成7天後就開始就有活性,隨著黴菌生長而酵素活性大增。在黃豆乾酪熟成期間,酸度很快的減少,而pH則醱酵二週二,上升至8.1,這些酵素活性和pH的變化皆由於表面黴菌的生長,而由外層影響至內層。 |
英文摘要 | The texture and flavor formation of cheese like product from soymilk (Ⅱ) Change in some characteristics during ripening of soy cheese Using Penicillium caseicolum Ee-Lin LEE* *Department of Food Snaitation Tajen Junior College, Pintung, Taiwan, R.O.C. The curd formed by the lactic acid fermentation was inoculated with Penicilliuim caseicolum and ripened over a period of 3 to 4 weeks to become soycheese. We also studied the changes in chemical compositions and activities of proteases (endopeptidase, aminopeptidase, and carboxypeptidase) and lipase in the soycheese as it ripened. We found that after 3 weeks of ripining water soluble nitrogen compounds constitute up to 69% of the total protein. It is after this period that the characteric flavor and texture of soycheese starts to appear. Among the water soluble nitrogen compounds, 56% are low molecular compounds such as amino acids, and 44% are high molecular compounds. After 7 days of ripening, active protease and lipase were found and their activities increased significantly with the growth of the mold, during which the acidity decreased, and the pH value reached 8.1 very rapidly in 2 weeks. These enzyme activities started at the surface, then spread to the center of the soycheese sample. |
本系統中英文摘要資訊取自各篇刊載內容。