食品科学 ›› 2019, Vol. 40 ›› Issue (14): 138-143.doi: 10.7506/spkx1002-6630-20180814-143

• 生物工程 • 上一篇    下一篇

油腐乳发酵过程中的品质分析

魏冠棉,张军伟,周 鹏   

  1. 江南大学 食品科学与技术国家重点实验室,食品安全国际合作联合实验室,江苏 无锡 214122
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    国家食品科学与工程一流学科建设项目(JUFSTR20180201)

Quality Analysis of Oil Sufu during Fermentation

WEI Guanmian, ZHANG Junwei, ZHOU Peng   

  1. International Joint Laboratory on Food Safety, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 采用不同毛霉发酵油腐乳,对其发酵过程中的蛋白酶活性、成熟度、微观结构、流变和感官性质进行分析,探究不同毛霉菌种对油腐乳品质的影响。结果表明:在发酵过程中雅致放射毛霉和五通桥毛霉的蛋白酶活性最高;筛选菌种发酵的油腐乳水溶性蛋白、氨基态氮和总酸含量高于其他3 组,而菌种对油腐乳的水分和盐含量的影响不显著;筛选菌种发酵油腐乳的微观结构最致密;雅致放射毛霉发酵油腐乳涂抹性优于其他3 组;总状毛霉和雅致放射毛霉感官评价相对较优。4 种毛霉菌种各有优势,为毛霉混合发酵油腐乳提供了一定的理论依据。

关键词: 毛霉, 油腐乳, 品质, 微观结构, 流变性质, 感官评价

Abstract: In this study, oil sufu was fermented with different Mucor strains. Protease activity, maturity, microstructure, rheology and sensory properties were analyzed to explore the influence of starter cultures on sufu quality. The results showed that the protease activity of Actinomucor elegans was the highest in the fermentation process among the four strains tested. The contents of water-soluble protein, amino nitrogen and total acid in oil sufu fermented with Mucor racemosus were higher than in the other sufus. However, the effects of Mucor species on the water and salt content of oil sufu were not significant. The microstructure of oil sufu fermented with M. racemosus was the densest; the spreadability of oil sufu fermented with A. elegans was better than that of the other three; the sensory evaluation scores of sufus fermented with M. racemosus and A. elegans were higher. These Mucor strains all had their own advantages. This study can provide a theoretical basis for mixed culture fermentation of oil sufu with Mucor.

Key words: Mucor, oil sufu, quality, microstructure, rheological properties, sensory evaluation

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