文档介绍：Application of Protease to Accelerate Sufu
Ripening
Wang Jianming*1, Wan Shoupeng2, Gu Jinying1
1Key Laboratory of Food Nutrition and Safety, Ministry of Education 2 Tianjin Limin Condiment Co., Ltd.
Tianjin University of Science and Technology 226, west 14 Road, Tianjin Airport Industrial Park,
Tianjin, China, 300457 Tianjin, China, 300308
wjm-1115@; crab_ying@ wanshoupeng@
Abstract-Sufu is a series of fermented soybean products Proteolysis is a major event in the ripening of most sufu
originated in China, which has a cheese-like texture and special varieties. Many changes can be perceived during sufu ripening
flavor in orient food dishes. However, the disadvantages of high and practically mostly of them can be measured by any of the
salt content and long ripen time holdback this famous soybean available methods. Amino acid nitrogen under defined
food from wide consumption and fast development in modern conditions is probably the most widely used as criterion of
world. proteolysis. Hence research on accelerated ripening has
The object of this research was to investigate the effect of focused mainly on the use of protease.
enzymatic acceleration sufu ripen period according to the The object of this research was to investigate the effect of
concentration of amino acid nitrogen released and the sensory enzymatic acceleration sufu ripen p