利用醪糟代替食用酒精制备腐乳研究
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摘要
为增加腐乳的营养价值,开发新型风味腐乳,以醪糟代替食用酒精,对醪糟腐乳制备工艺及产品主要理化性质进行研究。结果表明,醪糟制备工艺条件为酒曲添加量0.4%,酵母添加量0.05%,发酵温度28℃,发酵58 h后,醪糟酒精度达到12%(V/V)。将发酵后的醪糟加入到盐坯中进行醪糟腐乳后酵。经测定,3周后腐乳水分含量39.06%,氨基酸态氮含量0.56 g/100 g,总酸含量0.52 g/100 g,食盐含量8.14 g/100 g,均符合SB/T 10170—2007腐乳要求。
To increase nutritional value of sufu and develop new sufu product,the fermented glutinous rice was used to replace edible alcohol in sufu making. This new sufu product prolessing and its physicochemcal properties was studied. A portion of 0.4% koji,and 0.50% yeast were added to the cooked glutinous rice,and the fermented at 28 ℃ for 58 h,and the resulted fermented glutinous rice(FGR) was found to contained about 12%(V/V) of alcohol. The FGR was then added into salted pehtze instead of the edible alcohol. After aging for three weeks,water content of moisture,amino acid nitrogen,total acid,and salt were 39.06%,0.56 g/100 g,0.52 g/100 g,and 8.14 g/100 g respectively. These parameters were all meet the requirements of SB/T 10170—2007.
To increase nutritional value of sufu and develop new sufu product,the fermented glutinous rice was used to replace edible alcohol in sufu making. This new sufu product prolessing and its physicochemcal properties was studied. A portion of 0.4% koji,and 0.50% yeast were added to the cooked glutinous rice,and the fermented at 28 ℃ for 58 h,and the resulted fermented glutinous rice(FGR) was found to contained about 12%(V/V) of alcohol. The FGR was then added into salted pehtze instead of the edible alcohol. After aging for three weeks,water content of moisture,amino acid nitrogen,total acid,and salt were 39.06%,0.56 g/100 g,0.52 g/100 g,and 8.14 g/100 g respectively. These parameters were all meet the requirements of SB/T 10170—2007.
引文
[1]中华人民共和国商务部.SB/T 10170-2007腐乳[S].北京:中国标准出版社,2007.
[2]张晓峰,李里特,程永强,等.腐乳抗氧化功能的研究[J].粮油加工,2006(6):88-90.
[3]管立军,程永强,李里特.腐乳和豆豉功能性研究进展[J].中国食物与营养,2008(11):48-51.
[4]张蓉真,李珑,李建才,等.豆腐乳降胆固醇作用的研究[J].福州大学学报(自然科学版),1988,26(1):132-135.
[5]马勇,韩北忠,王家槐.腐乳生产过程中食盐对蛋白质、脂肪水解的影响[J].中国酿造,2002(1):15-18.
[6]李娟,程永强,管立军,等.乙醇对低盐腐乳品质的影响[J].食品科技,2009(10):242-246.
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[8]田亚红,王巍杰,贾长虹,等.甜酒酿发酵工艺及过程中成分变化规律的研究[J].食品科技,2008(6):37-39.
[9]肖连冬,臧晋,刘凤霞.甜米酒制作工艺条件研究及影响其质量因素讨论[J].酿酒,2000(5):84-85.
[10]周荧,潘思轶.腐乳发酵过程中化学组分与质构的变化[J].食品科学,2011,32(1):70-73.
[11]栾广忠,李里特.蛋白酶对豆乳的凝固作用研究[J].食品工业科技,2006,27(1):71-74.
[12]许喜林,彭晓群,石美芬.雅致放射毛霉产孢子培养基组成及培养条件的优化[J].中国酿造,2013,32(7):28-31.
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[14]郑战伟,张宝善,孙娟,等.醪糟加工工艺及其包装技术的研究[J].食品工业科技,2012(4):278-282.
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[16]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,2013,38(5):273-277.
[17]朱立雄,蔡欣.腐乳毛霉培养条件及工艺探讨[J].中国酿造,2014,33(10):123-126.
[18]谭薇,李盘欣,杜江源,等.低盐高效发酵豆豉新工艺研究[J].湖北农业科学,2015,54(2):421-423.
[19]王鏊.对腐乳前期发酵条件控制的研究[J].中外食品工业下,2013(8):17-18.
[20]王越鹏,李立英,汪建明.腐乳生产过程中风味物质的变化分析[J].食品与发酵科技,2012,48(2):76-81.
[21]张海涛,胡勇,侯方丽,等.低盐腐乳的制作及其理化性质的研究[J].中国调味品,2014,39(1):78-82.
[22]Diana I Serrazanetti,Maurice Ndagijimana,Claudio Miserocchi,et al.Fermented tofu:Enhancement of keeping quality and sensorial properties[J].Food Control,2013,34(2):336-346.
[23]Francisco R T,Owens J D.Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe[J].Journal of the Science of Food and Agriculture,1996(4):523-530.
[24]Raquel Bedani,Elizeu Antonio Rossi,Daniela Cardoso,et al.Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases[J].Food Research International,2015(2):142-148.
[25]Silvia Benedetti,Elane Schwinden Prudencio,Carmen Maria Olivera Müller,et al.Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage[J].Journal of Food Engineering,2016(10):222-229.
[26]Yin-Soon Moy,Ting-Jang Lu,Cheng-Chun Chou.Volatile components of the enzyme-ripened sufu,a Chinese traditional fermented product of soy bean[J].Journal of Bioscience and Bioengineering,2012(2):196-201.
[2]张晓峰,李里特,程永强,等.腐乳抗氧化功能的研究[J].粮油加工,2006(6):88-90.
[3]管立军,程永强,李里特.腐乳和豆豉功能性研究进展[J].中国食物与营养,2008(11):48-51.
[4]张蓉真,李珑,李建才,等.豆腐乳降胆固醇作用的研究[J].福州大学学报(自然科学版),1988,26(1):132-135.
[5]马勇,韩北忠,王家槐.腐乳生产过程中食盐对蛋白质、脂肪水解的影响[J].中国酿造,2002(1):15-18.
[6]李娟,程永强,管立军,等.乙醇对低盐腐乳品质的影响[J].食品科技,2009(10):242-246.
[7]刘宝菊,吕惠生.我国酒精精馏技术的新进展[J].酿酒科技,2002(6):45-46.
[8]田亚红,王巍杰,贾长虹,等.甜酒酿发酵工艺及过程中成分变化规律的研究[J].食品科技,2008(6):37-39.
[9]肖连冬,臧晋,刘凤霞.甜米酒制作工艺条件研究及影响其质量因素讨论[J].酿酒,2000(5):84-85.
[10]周荧,潘思轶.腐乳发酵过程中化学组分与质构的变化[J].食品科学,2011,32(1):70-73.
[11]栾广忠,李里特.蛋白酶对豆乳的凝固作用研究[J].食品工业科技,2006,27(1):71-74.
[12]许喜林,彭晓群,石美芬.雅致放射毛霉产孢子培养基组成及培养条件的优化[J].中国酿造,2013,32(7):28-31.
[13]中华人民共和国国家质量监督检验检疫总局.GB/T13662-2008黄酒[S].北京:中国标准出版社,2009.
[14]郑战伟,张宝善,孙娟,等.醪糟加工工艺及其包装技术的研究[J].食品工业科技,2012(4):278-282.
[15]中华人民共和国卫生部.GB 5413.34-2010食品安全国家标准乳和乳制品酸度的测定[S].北京:中国标准出版社,2010.
[16]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,2013,38(5):273-277.
[17]朱立雄,蔡欣.腐乳毛霉培养条件及工艺探讨[J].中国酿造,2014,33(10):123-126.
[18]谭薇,李盘欣,杜江源,等.低盐高效发酵豆豉新工艺研究[J].湖北农业科学,2015,54(2):421-423.
[19]王鏊.对腐乳前期发酵条件控制的研究[J].中外食品工业下,2013(8):17-18.
[20]王越鹏,李立英,汪建明.腐乳生产过程中风味物质的变化分析[J].食品与发酵科技,2012,48(2):76-81.
[21]张海涛,胡勇,侯方丽,等.低盐腐乳的制作及其理化性质的研究[J].中国调味品,2014,39(1):78-82.
[22]Diana I Serrazanetti,Maurice Ndagijimana,Claudio Miserocchi,et al.Fermented tofu:Enhancement of keeping quality and sensorial properties[J].Food Control,2013,34(2):336-346.
[23]Francisco R T,Owens J D.Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe[J].Journal of the Science of Food and Agriculture,1996(4):523-530.
[24]Raquel Bedani,Elizeu Antonio Rossi,Daniela Cardoso,et al.Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases[J].Food Research International,2015(2):142-148.
[25]Silvia Benedetti,Elane Schwinden Prudencio,Carmen Maria Olivera Müller,et al.Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage[J].Journal of Food Engineering,2016(10):222-229.
[26]Yin-Soon Moy,Ting-Jang Lu,Cheng-Chun Chou.Volatile components of the enzyme-ripened sufu,a Chinese traditional fermented product of soy bean[J].Journal of Bioscience and Bioengineering,2012(2):196-201.