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  • 學位論文

不同糖類發酵對豆豉活性成分之影響

Effects of fermentation of different carbohydrates on the composition of douchi

指導教授 : 余旭勝
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摘要


「豆豉」是中華傳統發酵食品之一,在料理中用來調味,其鹹香滋味使菜餚更富層次。豆豉利用大豆為原料進行製作,經過清洗、浸泡、蒸煮、曝曬、種麴、發酵、水洗、拌鹽、入甕、曝曬等多步驟釀造利用微生物將大豆蛋白質分解,產生特殊顏色及風味。傳統及現代製作豆豉方法略有差異,其中在拌鹽的作法現代多添加了糖與酒精使發酵產物更加多元。 本研究利用高效能液相層析法(High performance liquid chromatography, HPLC)探討台灣黑豆添加不同比例的白糖、砂糖及白糖砂糖混合對於豆豉發酵過程的中期、完成發酵、延長發酵之產物Daidzin (大豆苷)、Glycitin (大豆黃苷) Genistin (金雀異黃酮苷)、Daidzein (大豆苷元)、Glycitein (大豆黃素)、Genistein (金雀異黃酮素)含量的影響,結果顯示發酵中期大豆苷於初次採樣時並未檢出,其餘化合物以黃豆黃苷、大豆苷元及金雀異黃酮素具有較高之含量。發酵完成時大豆苷生成,而黃豆黃苷、大豆苷元之含量顯著下降。在延長發酵的處理中發現黃豆黃苷及大豆苷元又恢復至第七週時之含量而金雀異黃酮素含量有微量的下降,金雀異黃酮素有微量的提升。 於三種處理方式進行對比,以砂糖之處理方式較其他兩種處理方式佳,而白糖與白糖混合砂糖之處理方式並無顯著區別。 此結果說明豆豉發酵使用之糖類並非決定大豆異黃酮含量之關鍵,發酵時間長短則為主要影響因子,綜合比較在較長的時間下發酵豆豉,具有較高的大豆異黃酮含量。

並列摘要


"Douchi" is one of the traditional fermented foods in China. It is used for seasoning in cooking. Its salty flavor makes the dishes more layered. Douchi is made by soybeans. After washing, soaking, cooking, sun exposure, seeding, fermenting, washing, salt mixing, urn, exposure and other multi-step brewing, soybean protein is decomposed by microorganisms to produce special color and flavor. There are slight differences between traditional and modern methods of making fermented soy beans. In the modern method of mixing salt, more sugar and alcohol are added to make the fermented products more diverse. This study used high performance liquid chromatography (HPLC) to explore the effects of adding different proportions of white sugar, granulated sugar, and white sugar and granulated sugar on the products of Daidzin and Glycitin in the middle stage, complete fermentation, and extended fermentation of fermented soybean meal. The influence of Genistin, Daidzein, Glycitein, Genistein content, the results showed that daidzein in the middle stage of fermentation did not Detected, daidzein, daidzein and genistein were the other compounds with higher content. When the fermentation is completed, daidzein is produced, and the contents of daidzein and daidzein decrease significantly. During the extended fermentation process, it was found that daidzein and daidzein recovered to the level at the seventh week, while the content of genistein decreased slightly, and the content of genistein increased slightly. Comparing the three treatments, the treatment with granulated sugar is better than the other two treatments, but there is no significant difference between the treatment of white sugar and white sugar mixed with granulated sugar. The results indicated that the sugar was used in fermented soybean meal was not the key to determine the content of soybean isoflavones, but the length of fermentation time was the main influencing factor. Comprehensive comparison, fermented fermented soybean meal for a longer period of time had a higher content of soybean isoflavones.

並列關鍵字

Douchi soy isoflavones brewing sugars HPLC

參考文獻


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