乳酸菌豆坯发酵生产低盐腐乳品质及生物胺含量研究  

Studies on Quality Characteristics and Biogenic Amines Content of New Type of Low-salt sufu Fermented by Lactic Acid Bacteria

作　　者：马艳莉[1] 刘亚琼[1] 夏亚男 张玉杰[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国食品学报》2017年第4期265-271,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31601462;31101336);河北省高等学校青年拔尖人才计划项目(BJ2017016)

摘　　要：使用乳酸菌豆坯代替传统卤水豆坯生产低盐腐乳,研究乳酸菌豆坯及低盐腐乳理化、微生物和感官指标,并采用HPLC柱前衍生法检测低盐腐乳生物胺含量。结果表明,乳酸菌豆坯可代替卤水豆坯用于腐乳前酵,且可抑制部分杂菌生长。后酵汤料添加益生菌生产的低盐腐乳氨基态氮和水溶性蛋白含量显著高于对照组,分别达2.73%和7.29%;游离氨基酸总量为59.85 mg/g,且Glu含量明显增加,比对照组高3.51 mg/g,在一定程度上弥补了青方腐乳Glu含量较低的缺陷。细菌总数和芽孢菌数低于对照组,感官评价总体接受度较好。该方法生产的低盐腐乳生物胺总量为536.2 mg/kg,与对照组差异不显著,其中腐胺和酪胺含量最高,分别占生物胺总量的22.34%和47.33%。A new type of low-salt sufu was produced using pizi fermented by lactic acid bacteria instead of pizi produced by traditional method. Chemical, microbiological, sensory indicators of pizi and low-sah sufu were determined. Biogenic amines contents of low-salt sufu were also surveyed using HPLC column derivatization method. The results showed that pizi fermented by lactic acid bacteria could be used for sufu production instead of traditional pizi. Pizi fer- mented by lactic acid bacteria also had antibacterial activity. Amino nitrogen and water-soluble protein contents of low- salt sufu with probiotics added during post-te,mentation process were significantly higher than those of the control, the values were 2.73% and 7.29%, respectively. The total content of free amino acids in low-salt sufu was 59.85 mg/g, which was significantly higher than that of the control. It was worth mentioning that Glu content was higher 3.51 mg/g than that of the control, which could make up for the defects of grey sufu to some extent. The total number of bacteria and bacillus of low-salt sufu were lower than those of the control, the sensory evaluation was overall acceptance. Bio- genic amines content of low-salt sufu was 536.2 mg/kg, which was no significant difference with that of the control. A- mong the biogenic amines, putrescine and tyramine had the highest content, accounting for 22.34% and 47.33% of the total content, respectively.

关 键 词：乳酸菌豆坯 低盐腐乳 品质 生物胺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]