Bacillus Subtilis B2发酵细菌型低盐腐乳的开发  

Development of Fermented Bacteria Low-salt SUFU

作　　者：刘韫贤[1] 王玟琦[1] 程永强[1] 申悦人[1] 勾剑颖[1] 韭泽悟 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 [2]日本国际农林水产业研究中心

出　　处：《农产品加工（下）》2011年第4期4-7,46,共5页Farm Products Processing

基　　金：国家自然科学基金(30972286);"十一五"科技支撑计划项目(2006BAD27B09)

摘　　要：利用枯草芽孢杆菌(Bacillus Sublitilis B2)作为发酵菌种制作细菌型腐乳,探讨了后酵汤料中食盐和乙醇含量,以及腌制干燥工艺对于成品腐乳品质的影响。感官评价的结果表明,细菌型腐乳的后酵汤料采用10%食盐+20%乙醇得分较高;食盐和乙醇对于蛋白酶及分解蛋白的微生物代谢活性抑制性较为明显,当后酵汤料中食盐质量分数超过10%时,样品的风味即受到负面影响;但后酵汤料中添加乙醇的体积分数大于5%时,能够起到很好的保藏作用,乙醇可以代替盐起到保藏效果;乙醇有益于腐乳质地的软化从而提升腐乳的涂抹性,食盐的添加会降低腐乳样品的黏性;相对于腌制,干燥提高了样品凝聚性、弹性等质构特性,并且降低了低盐细菌型腐乳水分活度,起到延长货架期的作用。In this paper, the influences of salt and alcohol content in the after-fermented soup, salted and dry treats after before-fermented stage towards the quality are studied. Bacillus Subtilis B2 is used to process bacteria SUFU. According to the result of sensory evaluation, sample with the portion of 1 to 2 on the salt to the alcohol content in the after-fermented soup got the highest score. Salt and alcohol significantly inhibited the activity of protease and the metabolism of related microbes. When salt content exceeded 10% the flavor of SUFU is negatively affected. However, alcohol can take the role of preservation instead of salt when its content exceed 5%. Alcohol strengthens the spreadability while salt lower the gumminess. Compared to salted treat, dry treat improves the texture properties such as cohesiveness and springiness. It also extends the SL （shelf life） of low-salt bacteria SUFU.

关 键 词：细菌型腐乳 低盐腐乳 蜡样芽孢杆菌 食盐 乙醇 干燥 

分 类 号：Q819[生物学—生物工程]