不同菌种发酵对腐乳品质的影响研究  

The Effect of Different Strains on the Quality of Fermented Bean Curd

作　　者：崔晓红[1] 马力[1] 刘平[1] 

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《中国调味品》2016年第11期32-36,共5页China Condiment

基　　金：教育部春晖计划项目(Z2014062);四川省教育厅项目(15ZA0140)

摘　　要：该研究采用不同菌种发酵腐乳,对其后期发酵过程中生化指标的变化进行观测,并对成熟腐乳进行感官评价,从而研究菌种对腐乳品质的影响。结果表明:在后期发酵过程中,毛霉发酵腐乳的氨基酸态氮和水溶性蛋白的含量较高,根霉发酵腐乳相对低一些,但根霉发酵腐乳的总酸含量相对较高,而毛霉和根霉混菌发酵腐乳的生化指标均可达到一个相对较高的水平,结合感官评价,毛霉和根霉混菌发酵的豆腐乳品质更好。In this study,use different strains to ferment fermented bean curd,observe the changes of biochemical indexes during the post-fermentation process,the sensory evaluation of mature fermented bean curd is carried out,and the effect of strains on the quality of fermented bean curd is researched. The results show that during the post-fermentation,mucor fermented bean curd has higher amino nitrogen and water-soluble protein content,the content of rhizopus fermented bean curd is relatively low,but the total acids content of rhizopus fermented bean curd is relatively high.The biochemical indexes can reach a high level of mucor and rhizopus fermented bean curd,and combined with the sensory evaluation,mucor and rhizopus fermented bean curd is better in quality of fermented bean curd.

关 键 词：菌种 后期发酵 生化指标 感官评价 

分 类 号：TS264.25[轻工技术与工程—发酵工程]