高大毛霉腐乳发酵过程中主要成分的变化  

Changes in the Main Composition of Fermented Tofu during Fermentation by Mucor mucedo(L..) Fres

作　　者：龙菊[1] 吴拥军[2] 何映霞[1] 叶静[1] 

机构地区：[1]安顺学院化学与生物农学系,贵州安顺561000 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品研究与开发》2012年第6期162-165,共4页Food Research and Development

摘　　要：对高大毛霉在腐乳上的生长情况进行观察,并对腐乳在发酵过程中的蛋白、脂肪、游离脂肪酸、氨基态氮和还原糖的含量变化进行研究。结果表明,36℃时高大毛霉生长良好,在腐乳后发酵45 d时,腐乳的粗蛋白含量降解到30 g/100 g;脂肪含量较为稳定,达到20 g/100 g,其中游离脂肪酸达到14 g/100 g;游离氨基酸态氮含量达到1.5 g/100 g,还原糖含量达1.1 g/100 g,各项指标均达到腐乳的成熟标准。Mucor mucedo(L..) Fres is one of the main moulds used in sufu production in the south area of Chian.The growth of Mucor mucedo(L..) Fres and the changes in crude protein,crude fat and amino nitrogen of tofu were investigated in the present study.The results indicated that Mucor mucedo(L..) Fres grew well at 36 ℃ and dry weight,after further 45 d of aging,the content of crude protein,crude fat,amino acid nitrogen reach and reducing sugar 30 g/100 g,20 g/100 g,14 g/100 g,2 g/100 g and 1.1 g/100 g,the tofu gets ripen after 45 d.

关 键 词：高大毛霉 腐乳 发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]