宜宾豆腐乳毛霉分离及应用  

Isolation and Application of Mucor from Yibin Sufu

作　　者：尹礼国[1] 闵小兰 袁华伟[1] 徐洲[1] 侯茂[1] YIN Li-guo MIN Xiao-lan YUAN Hua-wei XU Zhou HOU Mao(College of Life Science and Food Engineering, Yibin University, Yibin 644000, Chin)

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000

出　　处：《中国调味品》2017年第2期89-92,共4页China Condiment

基　　金：宜宾市重点科技项目(2014ZNY001)

摘　　要：为了解决宜宾地区豆腐乳制作中培菌周期长、易染菌、产品品质差等问题,从宜宾豆腐乳中分离得到15株毛霉菌。以生长良好的SH12为生产用菌,制作菌悬液应用于豆腐乳制作。通过对比实验表明:培菌温度以20℃最好,后熟时间以45~60天最好,豆腐坯口感柔滑细腻,香气纯正。自制豆腐乳氨基酸态氮、水溶性蛋白含量分别为0.803,8.828g/100g,均达到国家标准SB/T 10170-2007的要求。通过采用优选的毛霉菌提高了生产效率,减少了杂菌污染,使产品品质大大提升。In order to resolve the problems of long mucor cultivation time, pollution oI microorganism and poor quality, 15 strains of mucor are separated from Yibin sufu. Spore fluid is produced with mucor strain SH12, and used in the production of sufu. The comparative test result shows that 20 ℃ is the best for culturing mucor of sufu. 45～60 days is selected as the after-ripening time. The sufu is smooth, delicate and with pure aroma. The content of amino acid nitrogen and water soluble protein is 0. 803, 8. 828 g/100 g, which meets the requirements of SB/T 10170--2007. The production efficiency of sufu is improved; the pollution is decreased by adopting the new technology.

关 键 词：腐乳 毛霉 培菌 后熟 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]