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《Journal of Northeast Agricultural University》 2004-02
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The research on rhizopus fermenting soyfood——Measurement of content of nitrogent-contained nutrition matter in tempe

HAO Chun-lei 1,WANG Li-qun 1*,ZHU Xiang-chun 1, YANG Li-juan 1,SUN Zhi-xue 2 (1.Northeast Agricultural University,Harbin Heilongjiang 150030,PRC; 2.Animal Quarantine Stagion,Harbin Heilongjiang 150036,PRC)  
By way of measurement to content of nitrogen-contained nutrition in tempe,it can be seen that both non-protein-nitrogen(N.P.N)ingredients and soluble proteins in tempe increase significantly comparing that in the control.The N.P.N,the total content of its free amino and the NSI in tempe increases about 12.7,3,4 51 times respectively.By analyzing nitrogen contained-nutrition content in some groups of tempe shose fermentation time is different from each other and their sensory qualities,it is considered initially appropriate that fermenting period of tempe is 30 hours.
【Fund】: 黑龙江省科学技术计划 (攻关 )项目 合同编号 GA0 14 0 4-0 4 项目编号 2 0 0 1
【CateGory Index】: TS214
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