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Fermentation properties of low-salted Doenjang supplemented with licorice and mustard

机译：辅以甘草和芥末的低盐豆酱的发酵特性

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摘要

Licorice (Glycyrrhiza glabra) and mustard (Brassica juncea) were added to doenjang to reduce salt content in traditional Korean doenjang and solve problems related to abnormal fermentation during the storing process. After supplementing the low-salted doenjang (6.3% salt) with licorice and mustard (LM), a number of fungi were reduced and lactic acid bacteria increased. Protease activity increased in the 6.3% salted doenjang regardless of additives. The amino nitrogen content increased as much as that in the low-salted doenjang. pH decreased and acidity increased at day 10. A sensory evaluation was conducted after doenjang was stored for 40 days. The 6.3% + LM had very high taste quality. LM added to lowsalted doenjang suppressed fungal growth, and promoted the growth of lactic acid bacteria. The results indicate that the salts content of doenjang could be lowered to 6.3% by adding LM with improved quality and taste, and without abnormal fermentation.
机译：将甘草（Glycyrrhiza glabra）和芥末（Brassica juncea）添加到大酱中，以减少传统韩国大酱中的盐含量，并解决与储存过程中异常发酵有关的问题。在向低盐的豆酱（6.3％盐）补充甘草和芥末（LM）之后，减少了许多真菌，增加了乳酸菌。不管添加哪种添加剂，蛋白酶活性在6.3％的盐腌大酱中均增加。氨基氮含量的增加与低盐豆酱中的相同。第10天pH降低，酸度增加。将doenjang储存40天后进行感官评估。 6.3％+ LM具有极高的口感。 LM添加到低盐的大酱中可以抑制真菌的生长，并促进乳酸菌的生长。结果表明，通过添加质量和味道改善且没有异常发酵的LM，可以将doenjang的盐含量降低至6.3％。

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  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.91-99|共9页
  • 作者

    So-Lim Park; So-Young Lee; Young-Do Nam; Sung-Hun Yi; Seong-Il Lim;

  • 作者单位

    Fermentation &amp Functionality Research Group, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea;

    Fermentation &amp Functionality Research Group, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea;

    Fermentation &amp Functionality Research Group, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea;

    Fermentation &amp Functionality Research Group, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea;

    Fermentation &amp Functionality Research Group, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea;

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  • 正文语种 eng
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  • 关键词

    low salt; doenjang; licorice; mustard;

    机译：低盐;大酱;甘草;芥末;

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