豆干黄浆水发酵条件优化及其作为酸浆豆腐凝固剂的应用研究  

Fermentation Optimization of Yellow Serofluid Produced from Manufactory of Compressed Tofu and Its Application as Coagulate for Tofu Production

作　　者：陈斌 杨玥熹[1,2] 李自成 沈聆清 李娟娟 顾振宇 Chen Bin;Yang Yuexi;Li Zicheng;Shen Lingqing;Li Juanjuan;Gu Zhenyu(School of Food Science and Biotechnology,Zhejiang Gongshang University 1,Hangzhou 310018;National Experimental Teaching Center of Food Engineering and Quality Safety 2,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]国家级食品工程与质量安全实验教学中心,杭州310018

出　　处：《中国粮油学报》2021年第9期157-163,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重点研发计划(2017C02008);国家重点研发计划专项课题(2016YFD0400202);浙江工商大学横向技术开发项目(1110KH0220026);国家级大学生创新创业训练计划项目(GJ201910001)。

摘　　要：在豆干成型产生的黄浆水中接种植物乳杆菌发酵,以活菌数和酸度为指标,采用单因素和正交实验,研究黄浆水发酵最佳工艺条件。采用高效液相色谱法研究黄浆水发酵前后有机酸含量的变化。通过持水率、色泽、质构特性、人员感官评价来综合评价酸浆豆腐的品质。研究表明,发酵最佳工艺条件为:葡萄糖添加量0.8%,初始pH 5.5、接种量8%、发酵时间48 h,发酵温度34℃。黄浆水经过植物乳杆菌发酵后,有机酸总含量增长了4倍,酒石酸、乳酸和琥珀酸含量增长幅度较大,但乙酸含量有所降低。与市售酸浆豆腐相比,试制酸浆豆腐凝胶强度和持水性较大,凝胶微观结构孔隙大,总体可接受性高。In the present paper,lactobacillus plantarum was chosen to ferment yellow serofluid produced during squeezing and shaping operation of compressed tofu producing.Based on the number of viable bacteria and acidity,single factor and orthogonal experiments were used to study the optimal process conditions of yellow serofluid fermentation.High-performance liquid chromatography was used to study the differences of the content of organic acids before and after fermentation of yellow serofluid.The quality of tofu coagulated by fermented acid whey was evaluated synthetically by both texture features like water retention,color and tofu gel strength and sensory evaluation.The optimal fermentation process conditions were as follows:the glucose addition amount was 0.8%,the initial pH was 5.5,the inoculation amount was 8%,the fermentation time was 48 hours,and the fermentation temperature was 34℃.After the fermentation of lactobacillus plantarum,the quantity of organic acid in yellow serofluid increased for 4 times,and the content of tartaric acid,lactic acid and butanedioic acid increased greatly while acetic acid dropped.Compared with commercially available tofu coagulated by fermented acid whey,the gel strength and water holding capacity of the trial-made tofu coagulated by fermented acid whey were relatively larger with large gaps in the micro-structure of the gel and high in overall acceptability.

关 键 词：黄浆水 植物乳杆菌 发酵 酸浆豆腐 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]