魔芋腐乳发酵工艺优化
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摘要
大豆、魔芋为原料,前发酵以腐乳蛋白酶活和感官评分为评价指标,采用单因素试验和响应面优化设计确定并优化了魔芋腐乳的发酵工艺。结果表明,最佳发酵工艺为五通桥毛霉:华根霉为2.0∶1.0、接种量3.0%、发酵温度26℃、发酵时间46 h,制备的魔芋腐乳呈均一淡黄色,香味协调、纯正,细腻爽口,腐乳大小均匀、棱角分明,无破烂裂纹,是一种新型特色腐乳,具有广泛的市场应用前景。
Using soybean and konjac as raw material, protease activity in the pre-fermentation and sensory evaluation score as evaluation indexes, the fermentation technology of konjac sufu were determine and optimized by single factor and response surface experiments. The results showed the optimal fermentation technology were Mucor wutungkiao and Rhizopus chinensis 2.0∶1.0, inoculum 3.0%, fermentation temperature 26 ℃ and time 46 h.Under the conditions, the konjac sufu had uniform light yellow color, coordinate and pure fragrance, delicate taste and uniform shape, as a new-type sufu, which had a broad market application prospect.
Using soybean and konjac as raw material, protease activity in the pre-fermentation and sensory evaluation score as evaluation indexes, the fermentation technology of konjac sufu were determine and optimized by single factor and response surface experiments. The results showed the optimal fermentation technology were Mucor wutungkiao and Rhizopus chinensis 2.0∶1.0, inoculum 3.0%, fermentation temperature 26 ℃ and time 46 h.Under the conditions, the konjac sufu had uniform light yellow color, coordinate and pure fragrance, delicate taste and uniform shape, as a new-type sufu, which had a broad market application prospect.
引文
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[8]吴绍锋,彭桂兰,邱冰涛,等.基于不同数学模型的魔芋水分吸湿等温线模拟[J].食品工业科技,2015,36(2):126-128,132.
[9]CHENG L H,KARIM A A,NORZIAH M H.Modification of the microstructural and physical properties of konjac glucomannan based films by al kali and sodium carboxymethyl cellulose[J].Food Res Int,2002,35(6):829-836.
[10]郭晟,李磊,周浩.3种魔芋葡甘聚糖理化特性的比较研究[J].湖南农业科学,2012,34(5):95-98.
[11]李娜,罗学刚.魔芋葡甘聚糖理化性质及化学改性研究[J].食品工业科技,2005,26(10):188-191.
[12]李幼筠.中国腐乳的现代研究[J].中国酿造,2006,25(1):4-7.
[13]王家槐.腐乳的营养与保健功能[J].中国酿造,2002,21(4):4-6.
[14]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.
[15]上海市酿造科学研究所.SB/T 10317—1999蛋白酶活力测定法[S].北京:中国标准出版社,1999.
[2]韩宝瑞,安刚.魔芋的资源概况与应用研究[J].国际老年医学杂志,2010 31(2):87-90.
[3]马俊,齐颖.魔芋的功能及应用[J].中国食物与营养,2006,12(5):48-49.
[4]刘红.魔芋的药用研究进展[J].湖北民族学院学报医学版,2002,19(3):35-37.
[5]黄明发,张盛林.魔芋膳食纤维保健作用研究进展[J].中国食物与营养,2010(5):75-77.
[6]夏文平,杨文虎.魔芋的生理功能及在军事领域的应用[J].食品研究与开发,2008,29(5):174-176.
[7]张芬鹊,刘轲,罗鹏飞,等.保健型魔芋珍珠奶茶的研制[J].安徽农业科学,2012,40(4):2292-2294.
[8]吴绍锋,彭桂兰,邱冰涛,等.基于不同数学模型的魔芋水分吸湿等温线模拟[J].食品工业科技,2015,36(2):126-128,132.
[9]CHENG L H,KARIM A A,NORZIAH M H.Modification of the microstructural and physical properties of konjac glucomannan based films by al kali and sodium carboxymethyl cellulose[J].Food Res Int,2002,35(6):829-836.
[10]郭晟,李磊,周浩.3种魔芋葡甘聚糖理化特性的比较研究[J].湖南农业科学,2012,34(5):95-98.
[11]李娜,罗学刚.魔芋葡甘聚糖理化性质及化学改性研究[J].食品工业科技,2005,26(10):188-191.
[12]李幼筠.中国腐乳的现代研究[J].中国酿造,2006,25(1):4-7.
[13]王家槐.腐乳的营养与保健功能[J].中国酿造,2002,21(4):4-6.
[14]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.
[15]上海市酿造科学研究所.SB/T 10317—1999蛋白酶活力测定法[S].北京:中国标准出版社,1999.