低盐腐乳生产过程中抗氧化和ACE抑制活性的变化The anti-oxidative and ACE inhibitory activity in low salt sufu making
张晓峰,樊剑鸣,陈慕华,王丽英,李里特
摘要(Abstract)：
文章通过改进盐腌和后酵工艺制备含盐量6%的低盐腐乳,分析低盐腐乳生产过程中抗氧化和ACE抑制活性的变化,并与10%含盐量腐乳进行比较。结果表明,腐乳前酵生产过程中抗氧化和ACE抑制活性分别提高了37%和140%;腌渍过程中产品的功能活性并未降低;在腐乳后酵生产过程中,6%食盐含量腐乳的清除自由基能力和ACE抑制能力均明显高于10%食盐含量的腐乳,且活性保持能力高于10%食盐含量的腐乳。
关键词(KeyWords)： 腐乳;发酵;抗氧化;ACE抑制
基金项目(Foundation):
作者(Author): 张晓峰,樊剑鸣,陈慕华,王丽英,李里特
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