乳酸菌发酵杏仁豆腐及其品质评价  

Almond Tofu Fermented with Lactic Acid Bacteria and its Quality Evaluation

作　　者：杜贺超 韩梦灵 李雯倩[1] 杨滨榕 王楠楠 姚宏亮[1] DU Hechao;HAN Mengling;LI Wenqian;YANG Binrong;WANG Nannan;YAO Hongliang(Jinling Institute of Technology,Nanjing 210038,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《金陵科技学院学报》2024年第4期77-84,共8页Journal of Jinling Institute of Technology

基　　金：国家自然科学基金青年项目(32202003);江苏省产学研合作项目(BY2022650);金陵科技学院高层次人才科研启动项目(jit-b-202102);金陵科技学院“科教融合”项目(2024KJRH34)。

摘　　要：以内酯杏仁豆腐为对照,对比分析乳酸菌发酵杏仁豆腐和内酯杏仁豆腐在不同贮藏温度条件下微生物、色泽、pH值等指标的变化,以探究乳酸菌发酵对新型无凝固剂杏仁豆腐品质的影响。结果表明:以性能最优的植物乳杆菌YY16为发酵菌株,当接种量为3%、发酵时间为4 h、压制时间为3 h时,豆腐品质最佳。乳酸菌发酵豆腐色泽比内酯杏仁豆腐更白亮,总体接受度更高。在4℃和10℃的贮藏温度下,乳酸菌发酵豆腐中细菌总数和pH值均低于内酯杏仁豆腐,延长了豆腐的贮藏期。本研究为开发乳酸菌发酵豆腐系列产品提供了参考。With lactone almond tofu as the control,the microbe,color,pH and other indicators of lactone almond tofu and almond tofu fermented with lactic acid bacteria under different storage temperature conditions were compared and analyzed to explore the effect of lactic acid bacteria fermentation on the quality of new coagulant-free almond tofu.The results showed that using the best performing Lactobacillus plantarum YY16 as fermentation strain,and the quality of tofu was optimal when the inoculation amount was 3%,the fermentation time was 4 hours,and the pressing time was 3 hours.Lactic acid bacteria fermented tofu was whiter and brighter in color than lactone almond tofu,and its overall acceptance was higher.Under the storage temperature of 4℃and 10℃,the total number of bacteria and pH value of lactic acid bacteria fermented tofu were lower than those of lactone almond tofu,which could extend the storage period of tofu.This study provided reference for the development of a series of tofu products fermented with lactic acid bacteria.

关 键 词：乳酸菌 耐酸耐胆盐 发酵工艺 杏仁豆腐 贮藏品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]