少孢根霉发酵腐乳风味配方的研究及安全性检测  

Study on Flavor Recipe and Security Testing of Sufu Fermented by Rhizopus oligosporus Saito

作　　者：陈春雨[1] 王婧瑶[1] 张刘运 刘威[1] 曹蕾蕾[1] 王立群[1] 

机构地区：[1]东北农业大学,哈尔滨150030 [2]黑龙江华森畜牧科技有限责任公司,哈尔滨150030

出　　处：《食品工业》2015年第11期140-142,共3页The Food Industry

摘　　要：试验应用确定的发酵工艺制作腐乳,以综合感官评价为指标,采用单因素及正交试验分析后酵汤料中花椒、八角、桂皮及香叶四种常见香辛料的加入量对腐乳风味的影响;另对成熟时腐乳的安全性进行了检测。结果表明:香辛料最佳加入量为:花椒0.05%,八角0.07%,桂皮0.03%,香叶0.07%(以汤料总量计);大肠菌群最可能数,铅、砷(以As计)及黄曲霉毒素(AFB1)含量均在国家安全标准范围内,未见致病菌。Sufu was fermented by traditional process. Taking the integrated sensory evaluation as the indicator, a seasoning recipe with post fermentation of sufu consisting of pepper, star anise, cinnamon and laurel was optimized by single factor combined with orthogonal army design; security testing was taken in addition. The results show that the best seasoning recipe is 0.05% pepper, 0.07% star anise, 0.03% cinnamon and 0.07% myrcia; The content of the most probable number of coliform bacteria, plurnbum, arsenic and AFB1 is all below the scope of national safety standards, no pathogenic bacteria.

关 键 词：腐乳 风味 感官评定 安全性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]