不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响  

Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd(Tofu)

作　　者：叶韬 陈志娜 叶倩文 刘慧乾 王云 陆剑锋[3,4,5] YE Tao;CHEN Zhina;YE Qianwen;LIU Huiqian;WANG Yun;LU Jianfeng(School of Bioengineering,Huainan Normal University,Huainan 232038,China;Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes,Huainan 232038,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei 230009,China)

机构地区：[1]淮南师范学院生物工程学院,安徽淮南232038 [2]资源与环境生物技术安徽普通高校重点实验室,安徽淮南232038 [3]合肥工业大学食品与生物工程学院,安徽合肥230009 [4]安徽省农产品精深加工重点实验室,安徽合肥230009 [5]农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2020年第7期124-130,共7页Food Science

基　　金：淮南市科技局科技计划项目(2018A365);淮南师范学院自然科学重点研究项目(2017xj02zd)。

摘　　要：为探讨不同杀菌方式对即食豆干品质特性的影响,考察了巴氏杀菌(95℃、30 min)、高温杀菌(121℃、15 min)、超高压杀菌(400 MPa、25℃、20 min)和热辅助超高压杀菌(400 MPa、60℃、20 min)对真空包装即食盐卤豆干微生物(菌落总数、大肠菌值)、质构、色泽、感官品质、持水率以及主要大豆异黄酮组分和含量的影响。结果表明,经巴氏杀菌、高温杀菌、超高压杀菌和热辅助超高压杀菌处理后,豆干中的菌落总数分别下降至420、130、180、120 CFU/g,且未检测出大肠菌群;巴氏杀菌对豆干质构无显著影响(P>0.05),但高温杀菌、超高压杀菌以及热辅助超高压杀菌会显著增加豆干的硬度(分别增加68.04%、36.51%、43.02%)(P<0.05);高温杀菌后豆干的亮度L值由80.99显著降低至74.76(P<0.05),豆干的红绿度a值由3.24增加至3.70,其他杀菌方式处理无显著影响(P>0.05);巴氏杀菌和热辅助高压杀菌对豆干的感官评分无显著影响(P>0.05);未杀菌豆干中总异黄酮含量为1 031.8 μg/g(干基质量),经巴氏杀菌、高温杀菌和热辅助高压杀菌后,豆干中总异黄酮含量分别显著下降至882.3、846.1、893.8 μg/g(P<0.05),但超高压杀菌(979.3 μg/g)影响不显著(P>0.05),4种杀菌方式均会造成总苷元型异黄酮含量降低,且热处理(巴氏杀菌和高温杀菌)损失最大。因此,可以选择热辅助超高压杀菌做进一步研究。In order to explore the effects of different sterilization methods on the quality characteristics of ready-to-eat dried soybean curd(RTE-DSC), the impact of pasteurization(95 ℃ for 30 min), high-temperature sterilization(HTS;121 ℃ for 15 min), high hydrostatic pressure(HHP;400 MPa and 25 ℃ for 20 min) and pressure-assisted thermal sterilization(PATS;400 MPa and 60 ℃ for 20 min) on the microbial load(total viable and coliform counts), texture, color, sensory quality, water-holding capacity and major soy isoflavone components of RTE-DSC coagulated with magnesium chloride was investigated. Total viable counts of RTE-DSC decreased to 420, 130, 180 and 120 CFU/g, respectively after pasteurization, HTS, HHP and PATS treatments, and no coliform bacteria were detected in all samples. Pasteurization had no significant effect on the texture of RTE-DSC(P > 0.05), but HTS, HHP and PATS could significantly increase the hardness by 68.04%, 36.51% and 43.02%, respectively(P < 0.05). The L value of RTE-DSC decreased from 80.99 to 74.76, and the a value increased from 3.24 to 3.70 after HTS;however, the other sterilization methods had no significant effect. In terms of sensory score, pasteurization and PATS had no significant effect on RTE-DSC(P > 0.05). The content of total isoflavones in unsterilized soybean curd was 1 031.8 μg/g(on dry basis). After pasteurization, HTS and PATS treatment, this value decreased significantly to 882.3, 846.1 and 893.8 μg/g(P < 0.05), respectively, but the effect of HHP(979.3 μg/g) was not significant(P > 0.05). Moreover, all treatments resulted in a decrease in total aglycone isoflavones, and heat treatment(pasteurization and HTS) resulted in greater losses. Therefore, PATS needs further research.

关 键 词：即食豆干 热处理 超高压加工 杀菌 大豆异黄酮 品质特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]