不同卤汁循环次数下卤豆干及卤汁品质特性变化规律研究  

Study on change rule of quality characteristics of leisure-dried tofu andmarinade under different marinade recycling cycles

作　　者：吴国庆 黄展锐 郑奕柔 何婉莹 赵良忠 陈浩 张嫣 唐玲微 周衡平 刘斌斌 WU Guoqing;HUANG Zhanrui;ZHENG Yirou;HE Wanying;ZHAO Liangzhong;CHEN Hao;ZHANG Yan;TANG Lingwei;ZHOU Hengping;LIU Binbin(College of Food and Chemical Engineering,Shaoyang University,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China;Department of Industry-University-Research Collaboration,Shenzhen Total-Test Technology Co.Ltd.,Guangdong Engineering Research Center of High Specificity Biological Rapid Detection,Shenzhen 518038,China;Pingjiang Jinzai Food Co.Ltd.,Yueyang 414000,China)

机构地区：[1]邵阳学院食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000 [2]深圳市通量检测科技有限公司,广东省高特异性生物快速检测工程技术研究中心,广东深圳518038 [3]平江县劲仔食品有限公司,湖南岳阳414000

出　　处：《食品与发酵工业》2024年第16期228-234,241,共8页Food and Fermentation Industries

基　　金：邵阳学院研究生科研创新项目(CX2023SY040);湖南省科技创新计划资助项目(2019TP1028,2022NK2039)。

摘　　要：以卤豆干为研究对象,研究了在不同卤汁循环次数下卤豆干及卤汁中蛋白质、脂肪、游离氨基酸、总酸、NaCl、色差及质构特性等品质特性的变化规律。结果表明,随着卤汁循环次数增加,卤汁中NaCl含量从5.39%降低到1.82%,卤豆干中NaCl含量从0.56%增加到0.93%。卤汁中蛋白质、脂肪、游离氨基酸、总酸含量随着卤汁循环次数增加而持续升高,卤豆干中则逐渐降低。卤制过程中,豆干硬度和咀嚼性逐渐增大,黏着性、回复性和弹性变化不明显;豆干的亮度值(L^(*))与黄度值(b^(*))呈现显著性降低(P<0.05),红度值(a^(*))趋于先减小后增大的趋势。豆干中谷氨酸在游离氨基酸中含量最高,卤汁中鲜味氨基酸的含量随着卤汁循环次数不断增加。该研究结果为卤豆干工业化生产、卤汁重复利用、卤制品质量安全及其重复定量卤制提供理论依据。Taking the leisure-dried tofu as the research object,the changing pattern of the quality characteristics in protein,fat,free amino acid,total acid,NaCl,color difference,and texture characteristics in leisure-dried tofu and marinade were studied under different marinade recycling cycles.Results showed that with an increased number of repeated marinating,the content of NaCl in marinade decreased from 5.39%to 1.82%,and the content of NaCl in leisure-dried tofu increased from 0.56%to 0.93%.The contents of protein,fat,free amino acids,and total acids in the marinade continued to increase along with the increased number of repeated marinating,while the contents of leisure-dried tofu gradually decreased.The hardness and chewiness of leisure-dried tofu increased gradually,while the adhesion,resilience,and elasticity of leisure-dried tofu did not change significantly.The L value and b value of leisure-dried tofu showed a significant decrease(P<0.05),and the a value tended to decrease first and then increase.The glutamic acid content in leisure-dried tofu was the highest among free amino acids,and the content of delicious amino acids in marinade increased with repeated marinating.The research results provide a theoretical basis for the industrial production of leisure-dried tofu,the reuse of marinade,the quality and safety of marinade products,and the repeated quantitative halogenation.

关 键 词：卤豆干 卤汁 循环卤制 品质特性 变化规律 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]