食品科学 ›› 2020, Vol. 41 ›› Issue (7): 124-130.doi: 10.7506/spkx1002-6630-20190304-040

• 食品工程 • 上一篇    下一篇

不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响

叶韬,陈志娜,叶倩文,刘慧乾,王云,陆剑锋   

  1. (1.淮南师范学院生物工程学院,安徽 淮南 232038;2.资源与环境生物技术安徽普通高校重点实验室,安徽 淮南 232038;3.合肥工业大学食品与生物工程学院,安徽 合肥 230009;4.安徽省农产品精深加工重点实验室,安徽 合肥 230009;5.农产品生物化工教育部工程研究中心,安徽 合肥 230009)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    淮南市科技局科技计划项目(2018A365);淮南师范学院自然科学重点研究项目(2017xj02zd)

Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)

YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng   

  1. (1. School of Bioengineering, Huainan Normal University, Huainan 232038, China; 2. Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan 232038, China; 3. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 4. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China; 5. Engineering Research Center of Bio-process, Ministry of Education, Hefei 230009, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 为探讨不同杀菌方式对即食豆干品质特性的影响,考察了巴氏杀菌(95 ℃、30 min)、高温杀菌(121 ℃、15 min)、超高压杀菌(400 MPa、25 ℃、20 min)和热辅助超高压杀菌(400 MPa、60 ℃、20 min)对真空包装即食盐卤豆干微生物(菌落总数、大肠菌值)、质构、色泽、感官品质、持水率以及主要大豆异黄酮组分和含量的影响。结果表明,经巴氏杀菌、高温杀菌、超高压杀菌和热辅助超高压杀菌处理后,豆干中的菌落总数分别下降至420、130、180、120 CFU/g,且未检测出大肠菌群;巴氏杀菌对豆干质构无显著影响(P>0.05),但高温杀菌、超高压杀菌以及热辅助超高压杀菌会显著增加豆干的硬度(分别增加68.04%、36.51%、43.02%)(P<0.05);高温杀菌后豆干的亮度L值由80.99显著降低至74.76(P<0.05),豆干的红绿度a值由3.24增加至3.70,其他杀菌方式处理无显著影响(P>0.05);巴氏杀菌和热辅助高压杀菌对豆干的感官评分无显著影响(P>0.05);未杀菌豆干中总异黄酮含量为1 031.8 μg/g(干基质量),经巴氏杀菌、高温杀菌和热辅助高压杀菌后,豆干中总异黄酮含量分别显著下降至882.3、846.1、893.8 μg/g(P<0.05),但超高压杀菌(979.3 μg/g)影响不显著(P>0.05),4 种杀菌方式均会造成总苷元型异黄酮含量降低,且热处理(巴氏杀菌和高温杀菌)损失最大。因此,可以选择热辅助超高压杀菌做进一步研究。

关键词: 即食豆干, 热处理, 超高压加工, 杀菌, 大豆异黄酮, 品质特性

Abstract: In order to explore the effects of different sterilization methods on the quality characteristics of ready-to-eat dried soybean curd (RTE-DSC), the impact of pasteurization (95 ℃ for 30 min), high-temperature sterilization (HTS; 121 ℃ for 15 min), high hydrostatic pressure (HHP; 400 MPa and 25 ℃ for 20 min) and pressure-assisted thermal sterilization (PATS; 400 MPa and 60 ℃ for 20 min) on the microbial load (total viable and coliform counts), texture, color, sensory quality, water-holding capacity and major soy isoflavone components of RTE-DSC coagulated with magnesium chloride was investigated. Total viable counts of RTE-DSC decreased to 420, 130, 180 and 120 CFU/g, respectively after pasteurization, HTS, HHP and PATS treatments, and no coliform bacteria were detected in all samples. Pasteurization had no significant effect on the texture of RTE-DSC (P > 0.05), but HTS, HHP and PATS could significantly increase the hardness by 68.04%, 36.51% and 43.02%, respectively (P < 0.05). The L value of RTE-DSC decreased from 80.99 to 74.76, and the a value increased from 3.24 to 3.70 after HTS; however, the other sterilization methods had no significant effect. In terms of sensory score, pasteurization and PATS had no significant effect on RTE-DSC (P > 0.05). The content of total isoflavones in unsterilized soybean curd was 1 031.8 μg/g (on dry basis). After pasteurization, HTS and PATS treatment, this value decreased significantly to 882.3, 846.1 and 893.8 μg/g (P < 0.05), respectively, but the effect of HHP (979.3 μg/g) was not significant (P > 0.05). Moreover, all treatments resulted in a decrease in total aglycone isoflavones, and heat treatment (pasteurization and HTS) resulted in greater losses. Therefore, PATS needs further research.

Key words: ready-to-eat dried soybean curd, thermal treatment, high hydrostatic processing, sterilization, isoflavone, quality characteristics

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