CAJ | 학술논문

本实验以永川豆豉为阳性对照，对自制豆豉发酵过程中蛋白质、氨基酸、还原糖及亚硝酸盐等主要成分的含量和pH值的变化进行检测，并初步探讨其变化规律。实验结果：在豆豉发酵过程中，蛋白质呈下降趋势；在前发酵过程中，蛋白质最终达10．682％；在后发酵过程中，最终达4．429％。氨基酸含量不断增加，最终达1．233g／100g。还原糖含量不断下降，最终达5．286g／100g。亚硝酸盐含量呈上升趋势，达到1．55μg／g。pH值前期保持不变，后期下降，最终达3．80。
본실험이영천두시위양성대조，대자제두시발효과정중단백질、안기산、환원당급아초산염등주요성분적함량화pH치적변화진행검측，병초보탐토기변화규률。실험결과：재두시발효과정중，단백질정하강추세；재전발효과정중，단백질최종체10．682％；재후발효과정중，최종체4．429％。안기산함량불단증가，최종체1．233g／100g。환원당함량불단하강，최종체5．286g／100g。아초산염함량정상승추세，체도1．55μg／g。pH치전기보지불변，후기하강，최종체3．80。
This experiment uses Yongchuan fermented blank beans as the positive control group to test the change in the amount of such main ingredients as protein, amino acid, reducing sugar, nitrite and its pH during the fermentation, and to find out the rules in the change. Results： the protein was reduced to 10. 682% at the early stage and to 4. 429% at the last stage; the amino acids continuously increased and reached 1. 233 g/100 g in the end; the reducing sugar steadily decreased and finally was 5. 286 g/100 g; the nitrite increases and in the end it was 1.55 μ g/g; its pH value remained unchanged at the early stage but went down in the last stage and in the end it was 3.80.