响应面法优化腐乳后酵工艺抑制白点的产生  

Optimization of Post-Fermentation Process of Sufu for Inhibiting the Production of White Spots by Response Surface Methodology

作　　者：胡雪芬 张锦航 李二虎[1] HU Xue-fen;ZHANG Jin-hang;LI Er-hu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430072,China)

机构地区：[1]华中农业大学食品科技学院,武汉430072

出　　处：《中国调味品》2022年第12期13-18,共6页China Condiment

基　　金：校企合作技术开发项目(0220200054);湖北省食品安全地方标准制(修)订(464519026)。

摘　　要：白点是腐乳发酵过程中由于酪氨酸含量过高而产生的白色颗粒,过量的酪氨酸会给腐乳带来颗粒感和苦涩感。为了降低腐乳中的酪氨酸含量,减少白点的产生,提升腐乳的品质,文章通过探究盐浓度、酒精含量及后酵温度3个因素对酪氨酸含量及腐乳感官评分的影响,根据单因素试验的结果结合响应面法优化腐乳后酵条件。结果表明,酒精含量、盐浓度和后酵温度对酪氨酸含量具有显著性影响(P<0.05)。最佳后酵工艺参数为盐浓度6.64%(质量比)、酒精含量11.36%(体积比)、后酵温度19.45℃,在此条件下后发酵60 d的腐乳中酪氨酸含量为67.0 mg/100 g,文章旨在为腐乳中白点的抑制及腐乳品质的提高提供理论基础和参考依据。White spots are white particles produced during the fermentation process of sufu due to the high content of tyrosine.Excessive tyrosine will bring granular and bitter feeling to sufu.In order to reduce the tyrosine content and the production of white spots in sufu,and improve the quality of sufu,in this paper,by exploring the effects of salt concentration,alcohol content and post-fermentation temperature on tyrosine content and sensory score of sufu,the post-fermentation conditions of sufu are optimized by response surface methodology according to the results of single factor experiment.The results show that alcohol content,salt concentration and post-fermentation temperature have significant effects on tyrosine content(P<0.05).The optimum post-fermentation process parameters are salt concentration of 6.64%(mass ratio),alcohol content of 11.36%(volume ratio),post-fermentation temperature of 19.45℃.Under these conditions,the tyrosine content of sufu after post fermentation for 60 days is 67.0 mg/100 g.The aim of this paper is to provide theoretical basis and references for the inhibition of white spots in sufu and the improvement of its quality.

关 键 词：腐乳 酪氨酸 后酵条件 感官评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]