风味蛋白酶对酸浆豆干质构特性的影响
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摘要
目前,我国酸浆豆干的生产多数为手工作坊式,产品存在硬度大、咀嚼性差、弹性小等问题。该研究采用风味蛋白酶对酸浆豆干进行酶解,试图改善其品质和口感,以酶解后产生的游离α-氨基氮含量、蛋白质水解度、豆干的硬度、咀嚼性及弹性为评价指标,研究风味蛋白酶对酸浆豆干品质的影响。结果表明:当风味蛋白酶加入量为30U/g、酶解温度为50℃、酶解时间为1.5h时,酸浆豆干中游离α-氨基氮含量为90.65mg/100g,水解度为2.12%,硬度为4577.6gf,咀嚼性为4682.43gf,弹性为0.93,与未酶解的酸浆豆干相比,此条件下制得的酸浆豆干表面光滑,呈淡黄色,柔中带韧,弹性适度,入口清香,回味绵长。
At present,most of the dried sour dofu production in China is hand-made.There are so many shortcomings with the products such as high hardness,poor chewiness and small elasticity.In this study,the flavourzyme is used to hydrolyze the dried sour dofu to improve its quality and taste.The effect of flavourzyme on the quality of dried sour dofu is studied based on the evaluation indexes of the freeα-amino nitrogen content produced after enzymatic hydrolysis,the degree of hydrolysis,the hardness,chewiness and elasticity of dried sour dofu.Determine the optimum technological conditions for flavourzyme to hydrolyze the dried sour dofu.The results show that the optimal process is flavourzyme of 30 U/g,enzymatic hydrolysis temperature of 50℃and enzymatic hydrolysis time of1.5 h.And the freeα-amino nitrogen content is 90.65 mg/100 g,the degree of hydrolysis is 2.12%,the hardness is 4577.6 gf,the chewiness is 4682.43 gf and the elasticity is 0.93.Compared with the unenzymed dried sour dofu,the dried sour dofu made under such conditions has a smooth surface,pale yellow color,is soft,elastic and fragrant,and the aftertaste is endless.
At present,most of the dried sour dofu production in China is hand-made.There are so many shortcomings with the products such as high hardness,poor chewiness and small elasticity.In this study,the flavourzyme is used to hydrolyze the dried sour dofu to improve its quality and taste.The effect of flavourzyme on the quality of dried sour dofu is studied based on the evaluation indexes of the freeα-amino nitrogen content produced after enzymatic hydrolysis,the degree of hydrolysis,the hardness,chewiness and elasticity of dried sour dofu.Determine the optimum technological conditions for flavourzyme to hydrolyze the dried sour dofu.The results show that the optimal process is flavourzyme of 30 U/g,enzymatic hydrolysis temperature of 50℃and enzymatic hydrolysis time of1.5 h.And the freeα-amino nitrogen content is 90.65 mg/100 g,the degree of hydrolysis is 2.12%,the hardness is 4577.6 gf,the chewiness is 4682.43 gf and the elasticity is 0.93.Compared with the unenzymed dried sour dofu,the dried sour dofu made under such conditions has a smooth surface,pale yellow color,is soft,elastic and fragrant,and the aftertaste is endless.
引文
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[9]孙文峰.酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究[D].乌鲁木齐:新疆农业大学,2009.
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[12]GB/T 23527-2009,蛋白酶酶活力测定[S].
[13]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[14]GB 5009.5-2016,食品中蛋白质的测定[S].
[15]王永华.食品分析[M].北京:中国轻工出版社,2010:57-61.
[16]王春叶.豆干感官品质研究[D].重庆:西南大学,2008.
[17]陈文,申婷婷,吴娜,等.豆腐干质地特征的感官评价与仪器分析及其相关性研究[J].食品工业,2014,31(6):163-164.
[18]喻世哲,刘晶晶,吴佳伦,等.外源蛋白酶对腐乳后发酵理化和感官特性的影响[J].食品科学,2018,39(8):1-9.
[19]郭艳,周鸿翔,邱树毅,等.酶促速熟腐乳发酵过程中成分变化的研究[J].食品科技,2013(5):273-277.
[20]孙静,李晔,张春丹,等.响应面法优化双酶水解鲣鱼下脚料[J].中国食品学报,2013,13(6):104-110.
[21]吴建中.大豆蛋白的酶法水解及产物抗氧化活性的研究[D].广州:华南理工大学,2003.
[2]王中江,江连洲,李杨,等.大豆制品的营养成分及研究进展[J].中国食物与营养,2010(4):16-19.
[3]杜海燕,沈建松,谭崇阳,等.非发酵大豆制品营养成分分析[J].生命科学仪器,2004(3):22-23.
[4]陈金财.休闲豆制品行业现状及未来发展方向[J].农产品加工,2009(7):52-54.
[5]乔支红,李艳芳,许荣华,等.酸浆标准化生产的工艺研究[J].生物工程,2015,36(12):162-169.
[6]Qiao Z H,Chen X D,Cheng Y Q,et al.Microbiological and chemical changes during the production of acidic whey,a traditional Chinese tofu-coagulant[J].International Journal of Food Properties,2010,13(1):90-104.
[7]谷海先,王建.风味蛋白酶的开发与利用[J].中国酿造,2003,22(1):26-28.
[8]李飞,刘宁.复合风味蛋白酶与脂肪酶制作酶改性干酪[J].食品工业科技,2008(9):218-221.
[9]孙文峰.酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究[D].乌鲁木齐:新疆农业大学,2009.
[10]Olga Luisa Tavano.Protein hydrolysis using proteases:an important tool for food biotechnology[J].Journal of Molecular Catalysis B:Enzymatic,2013,90:1.
[11]常玉梅,钟芳.豆腐干质构感官分析及评价小组能力评估[J].食品与生物技术学报,2013,32(1):37-42.
[12]GB/T 23527-2009,蛋白酶酶活力测定[S].
[13]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[14]GB 5009.5-2016,食品中蛋白质的测定[S].
[15]王永华.食品分析[M].北京:中国轻工出版社,2010:57-61.
[16]王春叶.豆干感官品质研究[D].重庆:西南大学,2008.
[17]陈文,申婷婷,吴娜,等.豆腐干质地特征的感官评价与仪器分析及其相关性研究[J].食品工业,2014,31(6):163-164.
[18]喻世哲,刘晶晶,吴佳伦,等.外源蛋白酶对腐乳后发酵理化和感官特性的影响[J].食品科学,2018,39(8):1-9.
[19]郭艳,周鸿翔,邱树毅,等.酶促速熟腐乳发酵过程中成分变化的研究[J].食品科技,2013(5):273-277.
[20]孙静,李晔,张春丹,等.响应面法优化双酶水解鲣鱼下脚料[J].中国食品学报,2013,13(6):104-110.
[21]吴建中.大豆蛋白的酶法水解及产物抗氧化活性的研究[D].广州:华南理工大学,2003.