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| 題 名 | 不同菌酘釀造之豆腐乳中核苷酸、有機酸、糖類之含量及一些物理特性 |
|---|---|
| 作 者 | 黃瓊萱; 周正俊; | 書刊名 | 食品科學 |
| 卷 期 | 21:2 1994.04[民83.04] |
| 頁 次 | 頁124-133 |
| 分類號 | 463.8 |
| 關鍵詞 | 豆腐乳; 核苷酸; 有機酸; 糖類; 硬度; 色度; Sufu; Nucleotides; Organic acid; Ougar; Hardness; Color; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 豆腐乳是我國深具傳統歷史,風味獨特之黃豆發酵食品,常做為家庭中之開胃小菜。在本研究中採用Actinomucor taiwanensis或Actinomucor elegans為菌□,並用含有或未含有酒精(10%)之食鹽溶液(12%)進行熟成以製備豆腐乳。並探討這些豆腐乳中核?酸、有機酸、糖類之含量及一些物理特性。 熟成75天後四種豆腐乳中所測得之核?酸類含量極微,且依菌□之不同而有所差異。在各豆腐乳之有機酸中以oxalic acid及citric acid之含量較多,糖類中以glucose含量最多,且於熟成期間呈增加之趨勢。 豆腐乳乳塊之可溶性固形物含量隨著熟成期間之延長而逐漸增加,硬度則逐漸下降。經過75天之熟成後,以A. taiwanensis製得之豆腐乳有較高之酸度及較低之可溶性固形物含量。pH值於熟成期間變化不大,多維持在pH 6.2~6.8之間;可滴定酸度則均在0.03~0.11%之間。 豆腐乳塊色呈黃褐,以A. elegans為菌□所製得之乳塊色澤較趨於紅褐,其色澤於熟成期間變化不大。四種豆腐乳中,經嗜好性品評試驗結果顯示,以A. elegans為菌□且在含有酒精浸漬液中熟成之豆腐乳,所得之評價最高。 |
| 英文摘要 | Sufu is one of the Chinese traditional fermented appetizer with long history. In the study, sufus were prepared by using Actinomucor taiwanensis or Actino-mucor elegans as starter and aging in brine solution (12%)with or without alcohol (10%). The contents of nucleotides, organic acids, sugars and some physical properties of sufus prepared were determined. After 75-day aging, contents of necleotides in sufus were little and varied with the starters used. Among the organic acids tested, a relatively higher contents of oxalic acid and citric acid were observed in all the sufus prepared. Glucose, the highest content of sugars in sufu showed a gradual increase in amount during the aging period. During the aging period, the soluble solid content of all the prepared sufus increased while hardness decreased gradually. Safus prepared with A. taiwane,sis showed a higher soluble solid content and hardness after 75-day of aging. In general, the color of sufu appeared yellow-brownish. However, sufus prepared with A. elegans show a red-brownish color. Sensory evaluation revealed that among the four kinds of experimental sufus prepared, the product prepared with A. elegans and aging in brine solution containing alcohol got the best score. |
本系統中英文摘要資訊取自各篇刊載內容。