响应面优化酸浆豆腐直投式高效发酵剂配方  

Optimization of high-efficiency direct vat set formula for physalis tofu by response surface methodology

作　　者：杨春华[1] 齐文 于淼[1] 刘琳琳[1] 杨杨[1] 张娜[1] YANG Chun-hua;QI Wen;YU Miao;LIU Lin-lin;YANG Yang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《粮食与油脂》2023年第5期135-141,共7页Cereals & Oils

基　　金：国家自然科学基金(32072258);黑龙江省“百千万”重大专项(2019ZX08B02);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目;黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT 2020217)。

摘　　要：将酸浆乳酸菌与商业菌复合,以复合菌粉的冻干存活率为指标,通过优化复合菌粉保护剂配方制备直投式高效发酵剂。结果表明:以菌泥体积100 mL为基准,复合菌粉保护剂最优配方为酵母粉10 g、麦芽糖11.5 g、海藻糖5 g,此时复合菌粉存活率为83.07%;发酵后期直投式高效发酵剂的发酵能力优于菌液,且储存期间发酵性能不变;由二者制备的酸浆豆腐质构特性没有明显差异,说明直投式高效发酵剂可以代替菌液制作酸浆豆腐。The physalis lactic acid bacteria and commercial bacteria were compounded.Using the freeze⁃dried survival rate of the composite bacterial powder as index,the high⁃efficiency direct vat set(DVS)was prepared by optimizing the protective agent of the composite bacterial powder.The results showed that based on the volume of bacterial sludge(100 mL),the optimal formula of compound bacterial pow⁃der protective agent was 10 g yeast powder,11.5 g maltose and 5 g trehalose.Under these conditions,the survival rate of compound bacterial powder was 83.07%.In the later stage of fermentation,the fer⁃mentation capacity of the DVS was better than that of the bacterial liquid,and the fermentation perform⁃ance remained unchanged during storage;There was no obvious difference in the texture characteristics of physalis tofu prepared by the two methods,which indicated that the DVS could replace the bacterial liq⁃uid to make physalis tofu.

关 键 词：酸浆豆腐 冻干菌粉 保护剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]