3种接种方式卤水发酵中主要理化指标的动态变化
|
摘要
目的探讨卤水发酵过程中主要指标酸度和氨基酸态氮、总氨基酸的变化规律。方法以2家品牌企业规模化生产的卤水配方为参照,实验室自制样品后采用接入不同老卤水与自然发酵组进行比较分析。结果 3种不同发酵卤水变化趋势基本一致,在发酵不同阶段臭豆腐卤水A、B、C氨基酸总量明显增加,其变化范围分别是0.60～5.45、1.66～3.35和1.05～3.68g/kg。呈味氨基酸在发酵前期以鲜甜氨基酸为主,后期以苦味氨基酸为主。3种臭豆腐卤水中氨基酸态氮与pH值呈明显上升趋势,氨基酸态氮变化范围在0.10%～0.45%之间, pH值在发酵前期为酸性,而后期呈碱性,最高pH值达到8.5。结论 3种接种方式卤水发酵中主要理化指标的动态变化与原料的主要成分以及微生物群落的来源和变化有关。
Objective To investigate the change rules of acidity, amino acid nitrogen and total amino acid in the main fermentation process of brine. Methods The brine formula produced by 2 brand enterprises on a large scale was used as reference, and the laboratory self-made samples were compared with different old brines and natural fermentation. Results The variation trends of 3 different fermentation brines were basically same. The total amino acids of A, B and C in the stinky tofu brine increased significantly at different stages of fermentation, and the variation range was 0.60?5.45, 1.66?3.35 and 1.05?3.68 g/kg, respectively. Flavor amino acids were mainly sweet amino acids in the early fermentation stage and bitter amino acids in the later stage. The amino acid nitrogen and pH value of the 3 kinds of stinky tofu brines showed a significant upward trend. The amino acid nitrogen ranged from0.10% to 0.45%. The pH value was mainly acidic in the early stage of fermentation, and the alkalinity was obvious in the later stage. The highest pH value reached to 8.5. Conclusion The dynamic changes of the main physicochemical indexes in brine fermentation by 3 kinds of inoculation methods are related to the main components of the raw materials and the sources and changes of the microbial communities.
Objective To investigate the change rules of acidity, amino acid nitrogen and total amino acid in the main fermentation process of brine. Methods The brine formula produced by 2 brand enterprises on a large scale was used as reference, and the laboratory self-made samples were compared with different old brines and natural fermentation. Results The variation trends of 3 different fermentation brines were basically same. The total amino acids of A, B and C in the stinky tofu brine increased significantly at different stages of fermentation, and the variation range was 0.60?5.45, 1.66?3.35 and 1.05?3.68 g/kg, respectively. Flavor amino acids were mainly sweet amino acids in the early fermentation stage and bitter amino acids in the later stage. The amino acid nitrogen and pH value of the 3 kinds of stinky tofu brines showed a significant upward trend. The amino acid nitrogen ranged from0.10% to 0.45%. The pH value was mainly acidic in the early stage of fermentation, and the alkalinity was obvious in the later stage. The highest pH value reached to 8.5. Conclusion The dynamic changes of the main physicochemical indexes in brine fermentation by 3 kinds of inoculation methods are related to the main components of the raw materials and the sources and changes of the microbial communities.
引文
[1]谢靓,林畅,蒋立文.现代发酵工程技术在南方臭豆腐卤水的工业化应用[J].食品安全质量检测学报,2015,(4):1356-1362.Xie L,Lin C,Jiang LW.Modern fermentation engineering technology for the industrial application of south stinky tofu[J].J Food Saf Qual,2015,(4):1356-1362.
[2]徐睿烜,蒋立文.南方臭豆腐的研究现状及加工研究进展[J].中国酿造,2014,33(3):5-8.Xu RX,Jiang LW.The research status and research progress of southern stinky tofu[J].China Brew,2014,33(3):5-8.
[3]蒋立文,陈晨,吴跃飞,等.臭味食品的种类及臭味食品化学成分研究现状[J].中国酿造,2015,34(2):6-9.Jiang LW,Chen C,Wu YF,et al.Research status of category of stinky food and its chemical composition[J].China Brew,2015,34(2):6-9.
[4]Han BZ,Rombouts FM,Nout MJR.Amino acid profiles of sufu,a Chinese fermented soybean food[J].J Food Compos Anal,2004,17(6):689-698.
[5]徐睿烜.长沙臭豆腐制作过程中主要指标的分析[D].长沙:湖南农业大学,2015.Xu RX.Analysis of main indicators in the process of making stinky tofu in Changsha[D].Changsha:Hunan Agricultural University,2015.
[6]何理.发酵型臭豆腐生产工艺及营养价值的研究[D].广州:华南理工大学,2012.He L.Production technology and nutritional value of fermented stinky tofu[D].Guangzhou:South China University of Technology,2012.
[7]李淑芬,黄伟勋,李福临,等.用于制造生臭豆腐的菌群及卤水组合物以及制造生臭豆腐的方法:中国,1257123 A[P].2000.Li SF,Huang WX,Li FL,et al.Microflora and brine composition for making raw stinky tofu and method for making raw stinky tofu:CN,1257123 A[P].2000.
[8]赖进此,郑芳宜,何金柱,等.臭卤水的制造方法及所使用的发酵培养基:中国,103141721A[P].2013-06-12.Lai JC,Zheng FY,He JZ,et al.Method for producing odorous brine and fermentation medium used:CN,103141721A[P].2013-06-12.
[9]郭华,廖兴华,周建平,等.臭豆腐菌种分离鉴定与酿造工艺研究[J].食品科学,2004,25(4):109-115.Guo H,Liao XH,Zhou JP,et al.Study on isolation,identification and brewing process of stinky tofu strain[J].Food Sci,2004,25(4):109-115.
[10]孙贵朋,张雪娇,王妍,等.臭豆腐卤液中细菌多样性研究[J].现代食品科技,2010,26(10):1087-1091.Sun GP,Zhang XJ,Wang Y,et al.Study on bacterial diversity in stinky tofu halogen[J].Mod Food Sci Technol,2010,26(10):1087-1091.
[11]赵国忠,谢小芳,邸海波,等.臭豆腐卤水微生物群落及其接种发酵[J].中国酿造,2017,36(2):21-24.Zhao GZ,Xie XF,Di HB,et al.Microbial communities in brine of stinky tofu and its inoculation and fermentation[J].China Brew,2017,36(2):21-24.
[12]郑小芬,苏悟,蒋立文.两种臭豆腐卤水中挥发性成分的比较[J].中国酿造,2013,32(10):122-125.Zheng XF,Su W,Jiang LW.Comparison of volatile components in two kinds of stinky tofu brine[J].China Brew,2013,32(10):122-125.
[13]李雨枫,徐睿烜,蒋立文,等.臭豆腐卤水发酵过程中微生物变化及风味成分研究[J].食品安全质量检测学报,2014,(10):3098-3109.Li YF,Xu RX,Jiang LW,et al.Microbial changes and flavor components in tobacco fermentation process[J].J Food Saf Qual,2014,(10):3098-3109.
[14]刘玉平,陈海涛,孙宝国,等.固相微萃取与GC-MS法分析发酵型臭豆腐中挥发性成分[J].食品工业科技,2009,(12):403-405.Liu YP,Chen HT,Sun BG,et al.Analysis of volatile components in fermented stinky tofu by solid phase microextraction and GC-MS[J].Food Sci Technol,2009,(12):403-405.
[15]刘玉平,苗志伟,黄明泉,等.臭豆腐中挥发性香成分提取与分析[J].食品科学,2011,32(24):228-231.Liu YP,Miao ZW,Huang MQ,et al.Extraction and analysis of volatile aroma components in stinky tofu[J].Food Sci,2011,32(24):228-231.
[16]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015,36(16):127-131.Sun JW,Yang KY,Li YM,et al.Analysis of characteristic aroma components in Wangzhihe stinky tofu by SDE combined with GC-MS[J].Food Sci,2015,36(16):127-131.
[17]吴彩梅,王静,曹维强.臭豆腐的不安全因素及其监控[J].食品与发酵工业,2005,31(7):97-99.Wu CM,Wang J,Cao WQ.Insecure factors and monitoring of stinky tofu[J].Food Ferment Ind,2005,31(7):97-99.
[18]GB 5009.235-2016食品安全国家标准食品中氨基酸态氮的测定[S].GB 5009.235-2016 National food safety standard-Determination of amino acid nitrogen in food[S].
[19]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of pHvalue of food[S].
[20]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acids in food[S].
[2]徐睿烜,蒋立文.南方臭豆腐的研究现状及加工研究进展[J].中国酿造,2014,33(3):5-8.Xu RX,Jiang LW.The research status and research progress of southern stinky tofu[J].China Brew,2014,33(3):5-8.
[3]蒋立文,陈晨,吴跃飞,等.臭味食品的种类及臭味食品化学成分研究现状[J].中国酿造,2015,34(2):6-9.Jiang LW,Chen C,Wu YF,et al.Research status of category of stinky food and its chemical composition[J].China Brew,2015,34(2):6-9.
[4]Han BZ,Rombouts FM,Nout MJR.Amino acid profiles of sufu,a Chinese fermented soybean food[J].J Food Compos Anal,2004,17(6):689-698.
[5]徐睿烜.长沙臭豆腐制作过程中主要指标的分析[D].长沙:湖南农业大学,2015.Xu RX.Analysis of main indicators in the process of making stinky tofu in Changsha[D].Changsha:Hunan Agricultural University,2015.
[6]何理.发酵型臭豆腐生产工艺及营养价值的研究[D].广州:华南理工大学,2012.He L.Production technology and nutritional value of fermented stinky tofu[D].Guangzhou:South China University of Technology,2012.
[7]李淑芬,黄伟勋,李福临,等.用于制造生臭豆腐的菌群及卤水组合物以及制造生臭豆腐的方法:中国,1257123 A[P].2000.Li SF,Huang WX,Li FL,et al.Microflora and brine composition for making raw stinky tofu and method for making raw stinky tofu:CN,1257123 A[P].2000.
[8]赖进此,郑芳宜,何金柱,等.臭卤水的制造方法及所使用的发酵培养基:中国,103141721A[P].2013-06-12.Lai JC,Zheng FY,He JZ,et al.Method for producing odorous brine and fermentation medium used:CN,103141721A[P].2013-06-12.
[9]郭华,廖兴华,周建平,等.臭豆腐菌种分离鉴定与酿造工艺研究[J].食品科学,2004,25(4):109-115.Guo H,Liao XH,Zhou JP,et al.Study on isolation,identification and brewing process of stinky tofu strain[J].Food Sci,2004,25(4):109-115.
[10]孙贵朋,张雪娇,王妍,等.臭豆腐卤液中细菌多样性研究[J].现代食品科技,2010,26(10):1087-1091.Sun GP,Zhang XJ,Wang Y,et al.Study on bacterial diversity in stinky tofu halogen[J].Mod Food Sci Technol,2010,26(10):1087-1091.
[11]赵国忠,谢小芳,邸海波,等.臭豆腐卤水微生物群落及其接种发酵[J].中国酿造,2017,36(2):21-24.Zhao GZ,Xie XF,Di HB,et al.Microbial communities in brine of stinky tofu and its inoculation and fermentation[J].China Brew,2017,36(2):21-24.
[12]郑小芬,苏悟,蒋立文.两种臭豆腐卤水中挥发性成分的比较[J].中国酿造,2013,32(10):122-125.Zheng XF,Su W,Jiang LW.Comparison of volatile components in two kinds of stinky tofu brine[J].China Brew,2013,32(10):122-125.
[13]李雨枫,徐睿烜,蒋立文,等.臭豆腐卤水发酵过程中微生物变化及风味成分研究[J].食品安全质量检测学报,2014,(10):3098-3109.Li YF,Xu RX,Jiang LW,et al.Microbial changes and flavor components in tobacco fermentation process[J].J Food Saf Qual,2014,(10):3098-3109.
[14]刘玉平,陈海涛,孙宝国,等.固相微萃取与GC-MS法分析发酵型臭豆腐中挥发性成分[J].食品工业科技,2009,(12):403-405.Liu YP,Chen HT,Sun BG,et al.Analysis of volatile components in fermented stinky tofu by solid phase microextraction and GC-MS[J].Food Sci Technol,2009,(12):403-405.
[15]刘玉平,苗志伟,黄明泉,等.臭豆腐中挥发性香成分提取与分析[J].食品科学,2011,32(24):228-231.Liu YP,Miao ZW,Huang MQ,et al.Extraction and analysis of volatile aroma components in stinky tofu[J].Food Sci,2011,32(24):228-231.
[16]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015,36(16):127-131.Sun JW,Yang KY,Li YM,et al.Analysis of characteristic aroma components in Wangzhihe stinky tofu by SDE combined with GC-MS[J].Food Sci,2015,36(16):127-131.
[17]吴彩梅,王静,曹维强.臭豆腐的不安全因素及其监控[J].食品与发酵工业,2005,31(7):97-99.Wu CM,Wang J,Cao WQ.Insecure factors and monitoring of stinky tofu[J].Food Ferment Ind,2005,31(7):97-99.
[18]GB 5009.235-2016食品安全国家标准食品中氨基酸态氮的测定[S].GB 5009.235-2016 National food safety standard-Determination of amino acid nitrogen in food[S].
[19]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of pHvalue of food[S].
[20]GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124-2016 National food safety standard-Determination of amino acids in food[S].
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |