| 从控制二级胺的形成探讨朝鲜族家庭自制大豆酱的加工方法 |
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| 引用本文： | 金长炼,朴奎善,洪淳赞,吴国用. 从控制二级胺的形成探讨朝鲜族家庭自制大豆酱的加工方法[J]. 延边医学院学报, 1988, 0(3) |
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| 作者姓名： | 金长炼 朴奎善 洪淳赞 吴国用 |
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| 作者单位： | 延边医学院环境医学研究室，延边医学院环境医学研究室，延边医学院环境医学研究室，延边医学院环境医学研究室 |
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| 摘 要： | 本文对朝鲜族家庭用自然发酵法自制的大豆酱和用纯菌种发酵制做的大豆酱中的二级胺含量进行比较。结果,用自然发酵法自制的大豆酱的二级胺含量(80.73mk/kg)高于用大豆酱发酵菌种—米曲酶发酵制做的酱中二级胺含量(34.87mg/kg),p<0.01.
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| 关 键 词： | 二级胺 发酵 |
The Study of Processing of Korean Soybean Paste from Avoidance Forming of Secondary Amine |
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| Jin Changlian. The Study of Processing of Korean Soybean Paste from Avoidance Forming of Secondary Amine[J]. Journal of Medical Science Yanbian University, 1988, 0(3) |
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| Authors: | Jin Changlian |
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| Affiliation: | Department of Hygiene |
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| Abstract: | We studied contents of secondary amines in Korean soybean paste made with natural fermentation method with purebred fermentation method. The result shows that the content of secondary amines in Korean soybean paste made with the purebred fermentation method (34.73mg/kg)is less than that with the natural fermentation method(80.73mg/kg) (p<0.01). |
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| Keywords: | secondary amine fermentation |
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