毛坯腌制速率对腐乳风味及其质构特性的影响  

Effect of pehtze salting rate on flavor and texture properties of sufu

作　　者：何文佳 王敏[1,2] 张任虎 丁祎程 范荣彬[2] 丁玉庭 豆剑伟[2] 周绪霞 HE Wenjia;WANG Min;ZHANG Renhu;DING Yicheng;FAN Rongbin;DING Yuting;DOU Jianwei;ZHOU Xuxia(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310023,China;Chengdu National Brewing Food Co.Ltd.,Chengdu 610501,China;Sichuan New Hope Flavor Co.Ltd.,Chengdu 610501,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310023 [2]成都国酿食品股份有限公司,四川成都610501 [3]四川新希望味业有限公司,四川成都610501

出　　处：《食品与发酵工业》2024年第21期136-143,共8页Food and Fermentation Industries

摘　　要：为探究毛坯的腌制时间与盐浓度对后酵腐乳品质的影响,通过分析毛坯在腌制过程中的盐分传递规律及腌坯与腐乳品质相关性,对不同腌制速率下腌坯的腐乳理化性质、质构特性及风味物质进行测定。研究结果表明,腌坯工艺参数显著影响腌坯盐分及水分含量变化,进一步影响后酵腐乳的总酸、氨基态氮和质构特性。不同食盐质量分数(10%、12%和14%)的腌坯盐分传递规律均符合菲克第二定律。通过GC-MS分析,在3组不同腌制速率的腐乳中共检出71种挥发性风味物质,醇类和酸类风味物质相对含量较多,占总挥发性风味物质的一半。腌制速率较快的P 3组(食盐质量分数14%,腌制时间最短,2.6 h)经过后酵得到的腐乳中氨基态氮指标和质构特性最佳,挥发性风味物质最丰富(53种)。综合各项指标分析发现,毛坯腌制速率及其传质特性是决定腐乳后酵品质的重要因素,提高腌制速率有利于改善腐乳理化、质构及风味特性。To explore the influence of the salting time and salt concentration of pehtze on the quality of post fermented sufu product.The current study analyzed the salting transfer mechanism of pehtze in the salting process and the correlation between pehtze and sufu quality.The physical and chemical properties,textural characteristics and flavor substances of sufu under different salting rates were determined.The results demonstrated that processing parameters of salting pehtze significantly affected the salt and moisture contents,as well as the total acid,amino acid nitrogen,and texture characteristics of the post-fermented sufu products.During the salting process,the salting transfer mechanism of different salt mass fractions(10%,12%,and 14%)are in accordance with the Fick’s Second Law.P 3 showed the best amino acid nitrogen index and texture properties in the post-fermented sufu when compared with P 1 and P 2.A total of 71 volatile compounds were detected in the detected groups of sufu via GC-MS,alcohols and acids are relatively abundant among these flavor compounds,accounting for 50%of total flavor compounds contents.P3(14%salt concentration,shortest salting time,2.6 h)showed the best amino acid nitrogen index,texture properties and volatile compounds contents(53 kinds)in the post-fermented sufu.The salting rate and mass transfer characteristics of pehtze are important factors for determining the post fermentation quality of sufu based on the detected parameters.The enhancement of salting rate could increase the physicochemical,texture and flavor properties of post-fermented sufu.

关 键 词：腐乳 腌制工艺 腌制速率 盐分 GC-MS 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]