低温熟成工艺对豆腐品质及安全性的影响  

Effect of Low-Temperature Maturation Process on Quality and Safety of Tofu

作　　者：华晓晗 KANG Chang Soo 杜镇雨 LEE Sang Yun 贾鑫 陈晶瑜[1] 殷丽君[1] HUA Xiao-han;KANG Chang-soo;DU Zhen-yu;LEE Sang-yun;JIA Xin;CHEN Jing-yu;YIN Li-jun*(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Pulmuone Technology Institute,Pulmuone Co.,Ltd.,Seoul 120-749,Korea;Beijing Pulmuone Green Foods Co.,Ltd.,Beijing 101200,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]圃美多集团,圃美多技术研究中心,韩国首尔120-749 [3]北京圃美多绿色食品有限公司,北京101200

出　　处：《中国调味品》2025年第3期1-8,共8页China Condiment

基　　金：中国农业大学横向合作项目(202204810610703)。

摘　　要：豆腐是全球消费最普遍的素食产品。为寻求改善豆腐品质和风味的有效方法,将冷却成型的豆腐在2℃的低温熟成室中存放168 h,以10℃常规冷藏的豆腐作为对照组,测定不同贮藏时间下豆腐的质构特性、含水量和色泽的变化规律。利用超快速气相色谱-电子鼻对豆腐中的特征风味成分进行定性和定量分析,随后将熟成后的豆腐置于10℃进行为期36 d的常规冷藏,通过测定冷藏期间豆腐菌落总数和致病菌数量的变化评价熟成豆腐的安全性。结果表明,2℃熟成工艺对豆腐品质的影响与常规冷藏相似,两种豆腐含水量均在82.6%~84.6%范围内。熟成豆腐中不良风味成分的总量比常规冷藏豆腐低,且2℃熟成工艺对正丙醇、反-2-己烯醛和乙醇的富集具有明显的抑制作用。低温熟成工艺未引起豆腐中微生物的增长,熟成豆腐在10℃下冷藏36 d仍符合豆制品微生物国家标准。该研究可为低温熟成工艺在豆腐生产加工中的应用奠定理论基础。Tofu is the most commonly consumed vegetarian product around the world.In order to find an effective way to improve the quality and flavor of tofu,cooled and shaped tofu is stored in a lowtemperature maturation room at 2℃for 168 h,and the conventionally refrigerated tofu at 10℃is used as the control group to determine the changes of texture,water content and color of tofu at different storage time.Ultra-fast gas chromatography-electronic nose is used to analyze the characteristic flavor components in tofu qualitatively and quantitatively,and then the matured tofu is refrigerated conventionally at 10℃for 36 d.The safety of matured tofu is evaluated by measuring the changes of the total bacterial count and the number of pathogenic bacteria during refrigeration.The results show that the effect of 2℃maturation process on the quality of tofu is similar to that of conventionally refrigerated,with the water content of both types of tofu in the range of 82.6%~84.6%.The total amount of bad flavor components in matured tofu is lower than that of conventionally refrigerated,and 2℃maturation process significantly inhibits the enrichment of n-propanol,trans-2-hexenal and ethanol.The low-temperature maturation process doesn't cause the growth of microorganisms in tofu,and the matured tofu remains in compliance with the natlonal standard for microorganisms in soybean products after being refrigerated at 10℃for 36 d.This study can lay a theoretical foundation for the application of lowtemperature maturation process in the production and processing of tofu.

关 键 词：豆腐 低温熟成工艺 品质 风味 安全性评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]