汤料对青方腐乳后期发酵过程中主要成分、质构及臭味的影响  

Effects of Soup on the Main Compositions,Texture and Odour of Grey Sufu During Ripening Process

作　　者：陈涛[1] 陈燕华[1] 陈福生[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]环境食品学教育部重点实验室,湖北武汉430070

出　　处：《现代食品科技》2013年第12期2883-2888,共6页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31171649)

摘　　要：本文研究了某市售青方乳腐汤料对青方腐乳主要成分、质构及臭味的影响。结果表明,在后期发酵过程中,与空白腐乳(未添加该汤料的腐乳)相比,样品腐乳(添加该汤料的腐乳)的蛋白质和粗脂肪的含量较低,而游离氨基酸含量较高,后酵49d时,样品腐乳的游离氨基酸含量达到11.7%(干重),比空白腐乳氨基酸含量提高了60%左右;质构参数方面,样品腐乳的硬度和弹性较低,而粘聚性较高,后酵第49 d时,样品腐乳坯体的硬度、粘聚性和弹性分别为213.75 g、0.37和0.35,空白腐乳坯体的硬度、粘聚性和弹性分别为258.28 g、0.29和0.43;两种腐乳坯体质构参数(硬度、粘聚性和弹性)与坯体蛋白质含量存在着显著的相关性。接种此汤料可使腐乳产生挥发性硫化物和吲哚,但此汤料经过较高转速离心及微孔滤膜过滤后不能使腐乳产生这些物质。The effects of soup obtained from commercial grey sufu on the main compositions, texture and odour were researched. The results showed that compared to the control of sufu （no addition of soup）, the contents of protein and crude fat were lower in the sample sufu （adding of soup）, but the free amino acid content was higher in sample sufu during ripening process. After ripening for 49 d, the free amino acid content in sample sufu reached to 11.70% （dry weight）, which was 60% higher than that achieved in control. The hardness and resilience were lower in sample sufu body, but the cohesiveness was higher. After ripening for 49 d, the values of hardness, cohesiveness and resilience were 213.75 g, 0.37 and 0.35 in sample sufu body and 258.28 g, 0.29 and 0.43 in the control, respectively. The textural parameters （hardness, cohesiveness and resilience） showed a significant correlation with protein content in the two kinds of sufu. It produced volatile sulfide and indole after adding the soup. But when the soup centrifuged by high speed or filtered by microfiltration membrane, it could not produce these substances.

关 键 词：青方腐乳 汤料 成分 质构 臭味 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]