基于GC-MS和感官评价筛选蛋腐乳的最适菌种  

Optimum Strains of Egg Fermented Bean Curd Selecting Based on GC-MS and Sensory Evaluation

作　　者：李瑞英 吉艳莉 王泽琳 仝其根 Li Ruiying;Ji Yanli;Wang Zelin;Tong Qigen(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206;Food Quality and Safety of Beijing Laboratory,Beijing 100022;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 100094)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]食品质量与安全北京实验室,北京100022 [3]蛋品安全生产与加工北京市工程研究中心,北京100094

出　　处：《中国食品学报》2021年第5期238-249,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2018YFDO400305)。

摘　　要：基于GC-MS和感官评价对蛋腐乳发酵菌种进行筛选,根据总酸含量、氨基酸态氮含量和质构结果分析五通桥毛霉、五通桥毛霉+鲁氏酵母菌、藤黄微球菌、藤黄微球菌+鲁氏酵母菌、米根霉、米根霉+鲁氏酵母菌6种组合菌发酵不同阶段蛋腐乳的综合品质,并对蛋腐乳氨基甲酸乙酯(EC)含量进行测定。结果表明:6组菌产生的风味物质有显著性差异,其中米根霉及米根霉+鲁氏酵母菌蛋腐乳的酯类物质含量在90%以上,明显高于其它4种蛋腐乳,这2种蛋腐乳的愉悦挥发性风味物质,如苯乙醛、壬醛、十四酸乙酯、辛酸乙酯、丁二酸二乙酯和茴香脑的含量明显低于其它4种蛋腐乳。感官评价显示,五通桥毛霉蛋腐乳和五通桥毛霉+鲁氏酵母菌蛋腐乳的风味较好。氨基酸态氮含量检测结果表明,五通桥毛霉蛋腐乳的氨基酸态氮含量高、品质好,说明五通桥毛霉是最合适蛋腐乳发酵的菌种。6组菌中五通桥毛霉+鲁氏酵母菌蛋腐乳在发酵63 d EC产生量最高(111.6 ng/g),远低于联合国粮农组织制定的国际标准。GC-MS,sensory analysis,total acid content,amino acid nitrogen content,texture and ethyl carbamate(EC)content were used as evaluation indexes to evaluate the quality of egg fermented bean curd produced by Mucor wutongqiao,Mucor wutongqiao and Saccharomyces rouxii mixed fermentation,Micrococcus luteus,Micrococcus luteus and Saccharomyces rouxii mixed fermentation,Rhizopus oryzae,Rhizopus oryzae and Saccharomyces rouxii mixed fermentation at different stages.As the results,GC-MS analysis showed that there were significant differences in the flavor substances produced by the six groups of bacteria.The content of ester compounds in Rhizopus oryzae,Rhizopus oryzae and Saccharomyces rouxii egg fermented bean curd was over 90%,which was significantly higher than that of other four kinds of egg fermented bean curd,while,the pleasant volatile flavor such as phenylacetaldehyde,nonaldehyde,ethyl tetradecanoate,ethyl octanoate,diethyl succinate and anetholecontent were significantly lower than those of the other four kinds of egg fermented bean curd.Sensory evaluation screened out that the flavor of egg fermented bean curd produced by Mucor wutongqiao,Mucor wutongqiao and Saccharomyces rouxii mixed fermentation was better.The results of amino nitrogen detection showed that the content of amino nitrogen in Mucor wutongqiao egg fermented bean curd was higher and the quality was better.So,Mucor wutongqiao was the most suitable strain for egg fermented fermented bean curd.Among the six groups,Micrococcus luteus and Saccharomyces rouxii egg fermented bean curd had the highest EC production(111.6 ng/g)at 63 days,which was far below the international standard established by FAO.

关 键 词：蛋腐乳 挥发性风味 五通桥毛霉 藤黄微球菌 鲁氏酵母菌 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]