少孢根霉发酵腐乳前酵条件优化及发酵全程质构的研究  

Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito

作　　者：刘威[1] 曹蕾蕾[1] 陈春雨[1] 叶忠雪[1] 王立群[1] 

机构地区：[1]东北农业大学微生物实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2014年第18期228-231,244,共5页Science and Technology of Food Industry

摘　　要：用少孢根霉GIM3.381发酵腐乳,以蛋白酶活力为表征指标,通过单因素及正交实验分析得前酵最佳工艺为:温度20℃,时间48h,pH2.5,接种量10%(孢子悬液);发酵全程腐乳坯质构变化为:硬度先增后减,黏着性逐渐升高,弹性逐渐降低;后酵50d,水分、氨基酸态氮和氯化钠含量为66.1%、1.76g/100g和8.9g/100g,达腐乳成熟标准。Fermenting sufu by Rhizopus oligosporus Saito GIM3.381. The protease activity as typical,the single factor and the orthogonal experiment analysis of optimum of fermentation..fermentation temperature 20℃ ,time 48h,pH2.5,inoculating amount 10% （spore suspension）. In the fermentation process,sufu pehtze hardness increase first and then decrease,adhesion increased gradually,elasticity reduces gradually. The fiftieth day in the period of after-fermentation,the contents of water,amino acid nitrogen and aodium chloride were 66.1%, 1.76g/100 and 8.9g/100g, reaching the mature standard.

关 键 词：少孢根霉 前发酵 蛋白酶活力 正交实验 质构 

分 类 号：TS201.1[轻工技术与工程—食品科学]