发酵剂的添加量对奶豆腐品质影响研究

Influence of the Addition of Start Culture on the Quality of Hurood

研究发酵剂的添加量对奶豆腐品质的影响,以确定其最佳添加量。采用单因素试验设计,发酵剂添加量分别为1.5%、2.0%、2.5%、3.0%、3.5%(w/w),分别加工一批奶豆腐,测定奶豆腐的性能指标。结果表明,随着发酵剂添加量的增加,奶豆腐的感官评分先增加,然后逐渐降低;奶豆腐pH4.6和12%TCA(w/w)可溶性氮含量、游离氨基酸总量逐渐增加;而pH值和水分含量逐渐降低。以感官评分为主指标,结合其他性能指标,确定发酵剂的最佳添加量为2.0%～3.0%。

The influence of the addition of start culture on the quality of hurood was researched to determine its optimal addition by the single factor experiment. The hurood added 1.5 %, 2.0 %, 2.5 %, 3.0 % and 3.5 % （w/w） starter were made in one batch, respectively, under the same condition. The results indicated that as the addition of starter, the sensory value first increased and then decreased, the contents of soluble nitrogen at pH 4.6 or 12 % TCA （w/w） and the total contents of free amino acid both increased gradually, while pH value and moisture content declined. The optimal addition of start culture is was 2.0 %-3.0 %, mainly determined by the sensory evaluation.