低盐腐乳的制作及其理化性质的研究  

Research on the Production of Low-Salt Sufu and Its Physical and Chemical Properties

作　　者：张海涛[1] 胡勇[1] 侯方丽[1] 张国就 

机构地区：[1]广东药学院食品科学学院,广东中山528458

出　　处：《中国调味品》2014年第1期78-82,共5页China Condiment

基　　金：广东药学院大学生实验创新项目(201241310)

摘　　要：采用正交实验研究了低盐腐乳发酵工艺条件,探讨了在发酵过程中发酵液的盐含量、酒精含量和时间对腐乳氨基酸含量和感官性质的影响情况。通过正交试验极差分析和多指标综合评分法可得低盐腐乳的最佳制作工艺条件:发酵液中盐含量11%、酒精含量16%、发酵时间35天。在这种情况下制作出的低盐腐乳盐含量为5.39g/100g,氨基酸态氮含量为0.457g/100g,总酸含量为0.267g/100g,pH值为6.90。低盐腐乳成品在感官性质和理化性质方面均能达到或超过相关标准的要求。The fermentation process conditions of low-salt sufu are investigated by orthogonal test, and the effects of salt content, alcohol content and fermentation time on amino acid content and sensory properties of sufu are also determined. Through the range analysis of orthogonal experiment and multi-index comprehensive evaluation method, the best production process conditions of low-salt sufu can be obtained： the salt content is 11%, the alcohol content is 16%, the fermentation time is 35 days. In such conditions, the salt content in low-salt sufu is 5.39 g/100 g, the amino acid nitrogen content is 0. 457 g/100 g, the total acid content is 0. 267 g/100 g and pH value is 6.90. The sensory properties and the physical and chemical properties of low-salt sufu can meet or exceed the requirements of relevant standards.

关 键 词：低盐腐乳 正交试验 工艺条件 理化性质 

分 类 号：TS264.25[轻工技术与工程—发酵工程]