腐乳发酵过程中化学组分与质构的变化.pdfVIP

70 2011, Vol. 32, No. 01 食品科学 ※基础研究 周 荧，潘思轶 * (华中农业大学食品科学技术学院，湖北 武汉 430070) 研究腐乳发酵过程中化学组分含量和质构参数的变化。结果表明：在腐乳发酵过程中，蛋白质与脂肪含 量逐步降低，pH 值先升高后降低，游离氨基酸态氮与游离脂肪酸含量逐步升高；腐乳低食盐含量下的化学组分含 量均较高，且腐乳成熟时间较短。在腐乳发酵过程中，样品硬度先增大后减小，黏着性逐渐升高，弹性逐渐减 小；腐乳成熟后硬度和弹性均变化不大；高盐含量下腐乳的硬度和弹性较大、黏着性较小。 腐乳；化学组分；质构；食盐 Changes in Chemical Composition and Texture of Sufu (Fermented Tofu) during Processing ZHOU Ying ，PAN Si-yi* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：In this experiment, we studied the changes in chemical composition and texture parameters of sufu (fermented tofu) during processing. The results showed that: 1) the contents of protein and fat progressively decreased, and pH initially increased, followed by a decrease, and the contents of free amino acids and free fatty acids gradually increased during the fermentation of sufu; 2) the chemical constituents in sufu with lower salt contents were all higher, of which the ripening period was shorter; 3) the hardness of sufu first increased and then decreased during its fermentation, and the adhesiveness displayed a gradual increase, while the springiness gradually decreased; 4) sufu showed little changes in both harness and springiness during the last 10 days of post-ripening; and 5) higher salt content in sufu resulted in higher hardness and springiness but lower adhesiveness. Key words ：sufu ；chemical composition ；texture ；salt 中图分类号：TQ920 文献标识码：A 文章编号：1002-6630(2011)01-0070-04 腐乳是一种以大豆制品为发酵基质，经微生物作用 嚼性) ，且重现性好[ 3 - 8 ] 。 而形成的食品，是我国传统的大豆发酵食品，其营养 腐乳作为一种中国传统大豆发酵食品，有很广阔的 价值极高，在我国已经有上千年的历史，是当今国际 发展空间，本实验主要针对不同食盐含量下腐乳