小米发酵液菌种优化及作为豆腐凝固剂的应用研究  

Optimization of Millet Fermentation Broth Strains and Their Application as Tofu Coagulants

作　　者：毕晟赟 曲艳 李玉娥[1] 陈振家[1] BI Sheng-yun;QU Yan;LI Yu-e;CHEN Zhen-jia(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国调味品》2023年第8期12-17,32,共7页China Condiment

基　　金：山西省重点研发计划项目(201903D221035);山西农业大学博士科研启动项目(2016ZZ06)。

摘　　要：为研究不同菌种小米发酵液对豆腐凝固特性和品质的影响,采用混合菌种、泡菜菌、鼠李糖乳杆菌、酵素菌制备小米发酵液,分析不同菌种对小米发酵液组成成分的影响以及不同小米发酵液对豆腐凝固性的影响。结果表明,12 d后鼠李糖乳杆菌小米发酵液产酸量达到7 g/L;发酵第2天时,泡菜菌的pH最先下降至3.375;鼠李糖乳杆菌的可溶性固形物含量在第10天最先降至1.4%;鼠李糖乳杆菌在发酵第12天时蛋白沉淀量为35 mg/mL;鼠李糖乳杆菌在发酵第12天时沉淀率达到35%。不同菌种小米发酵液对豆腐凝固特性和品质的影响不同,泡菜菌组制得的豆腐的品质最佳;泡菜菌组制得的豆腐的含水量约为78%,持水率为64%,得率为140%;泡菜菌组制得的豆腐的蛋白质含量为15%。该研究旨在为豆腐酸性凝固剂和小米产品的开发提供理论依据。In order to study the effects of different strains of millet fermentation broth on the coagulating properties and quality of tofu,millet fermentation broth is prepared by mixed strains,pickle bacteria,Lactobacillus rhamnosus and enzyme bacteria.The effects of different strains on the composition of millet fermentation broth and the effects of different millet fermentation broth on the coagulating properties of tofu are analyzed.The results show that the acid yield of Lactobacillus rhamnosus millet fermentation broth reaches 7 g/L after 12 days;on the 2nd day of fermentation,the pH of pickle bacteria decreases to 3.375 firstly;on the 10th day of fermentation,the soluble solid content of Lactobacillus rhamnosus decreases to 1.4%firstly;on the 12th day of fermentation,the protein precipitation amount of Lactobacillus rhamnosus is 35 mg/mL;on the 12th day of fermentation,the precipitation rate of Lactobacillus rhamnosus reaches 35%.Different strains of millet fermented broth have different effects on the coagulating properties and quality of tofu,and the quality of tofu prepared by pickle bacteria group is the best;the water content,water retention rate and yield of tofu prepared by pickle bacteria are about 78%,64%and 140%respectively;the protein content of tofu prepared by pickle bacteria group is 15%.The purpose of this study is to provide theoretical basis for the development of tofu acid coagulant and millet products.

关 键 词：小米 发酵 豆腐 酸性凝固剂 凝固特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]