发酵菌种对低盐白腐乳感官品质的影响  

The Influence of Fermentative Strain on the Sensory Quality of Low-salt White Sufu

作　　者：徐海蒂[1] 程永强[1] 许永伟[1] 汪立君[1] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2007年第10期17-22,共6页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划项目基金支持(No.2006BAD278809)

摘　　要：腐乳是一种营养丰富的中国传统大豆发酵食品,并具有多种生理活性。但腐乳中较高的盐含量严重阻碍其摄入量及功能性的发挥。降低盐度后,不同发酵菌种对腐乳的感官品质影响不可忽略,对此内容的研究将为开发既美味可口又具备良好保藏性的低盐腐乳产品提供选择合适发酵菌种的科学依据。研究中选取雅致放射毛霉、少根根霉和纳豆菌为发酵菌种制备低盐腐乳,以雅致放射毛霉发酵的高盐腐乳(传统腐乳)为对照,对4种腐乳样品进行感官评价,并对整个生产阶段中蛋白质的分解和菌相变化做跟踪监测。结果显示,雅致放射毛霉发酵的腐乳样品有较好的感官品质,在实验所选用的3株菌中最适宜作低盐腐乳发酵菌种;低盐白腐乳中乳酸菌数与其感官品质有显著相关性。Sufu is a Chinese traditional fermented soybean food with high nutritional value and various physiological activities, but its high salt content seriously block its consumption and exertion of functionality. When lowering the salt content, the influence of fermentative strain on the sensory quality and the preservation of sufu should be paid more attention. This study will provide a scientific gist of choosing appropriate strain for developing low-salt sufu with deliciousness and good preservation quality. In this study, Actinomucor elegans （AS）, Rh izopus arrhizus （ RA） and Bacillus Natto （ Natto ） were chosen, respectively, as the starter to produce low-salt sufu samples. The samples fermented by AS with high salt content （traditional sufu） is produced as comparison. Then sensory evaluation was done and the hydrolysis of protein and the changes of microflora in all the samples were monitored during the whole production process.＇ The result shows that the samples fermented by AS possess higher sensory value hence AS is the best fermentative strain among the strains chosen in this study for low-salt sufu, and that the amount of Lactic acid bacteria in low-salt white sufu has great correlations with its sensory quality.

关 键 词：发酵菌种 低盐腐乳 感官评价 菌相 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]