摘要
腐乳后酵过程中,汤料中乙醇的浓度对腐乳的品质产生影响。实验通过制备不同乙醇浓度的低盐腐乳,从其菌相变化和理化性质等方面,对低盐腐乳品质进行评价,研究乙醇对低盐腐乳品质的影响。结果显示,乙醇浓度与腐乳中的细菌总数、乳酸菌数、pH值、氨基态氮的含量有显著性负相关,Person相关系数分别为-0.752、-0.769、-0.728、-0.616,后酵汤料乙醇浓度达到25%时,腐乳的品质与低浓度乙醇的样品相比有明显差异。结果显示了酒精的添加有可能成为生产低盐腐乳的方法之一。
During the post-fermentation processing, the concentration of ethanol in dressing mixture takes influence on sufu quality. In this paper, by preparing low-salt sufu added by different concentrations of ethanol, the effect of ethanol on low-salt sufu quality including microflora and physicochemical properties etc. was studied. The results showed the content of ethanol had significant negative correlation with total bacteria count, LAB count, pH, amino nitrogen content, and the Person Correlation Coefficients were -0.752, -0.769, -0.728, -0.616, respectively. Among them, the quality of sufu with 25% ethanol was obviously different from the lower concentration samples. It was suggested that ethanol is possible to added into the dressing mixture for production of low-salt sufu.
出处
《食品科技》
CAS
北大核心
2009年第10期242-246,共5页
Food Science and Technology
基金
国家"十一五"科技支撑计划项目基金支持(2006BAD27B09)
关键词
发酵食品
发酵豆制品
低盐腐乳
fermented food
fermented soy products
low-salt sufu
