摘要
研究腐乳发酵过程中化学组分含量和质构参数的变化。结果表明:在腐乳发酵过程中,蛋白质与脂肪含量逐步降低,pH值先升高后降低,游离氨基酸态氮与游离脂肪酸含量逐步升高;腐乳低食盐含量下的化学组分含量均较高,且腐乳成熟时间较短。在腐乳发酵过程中,样品硬度先增大后减小,黏着性逐渐升高,弹性逐渐减小;腐乳成熟后硬度和弹性均变化不大;高盐含量下腐乳的硬度和弹性较大、黏着性较小。
In this experiment,we studied the changes in chemical composition and texture parameters of sufu（fermented tofu） during processing.The results showed that：1） the contents of protein and fat progressively decreased,and pH initially increased,followed by a decrease,and the contents of free amino acids and free fatty acids gradually increased during the fermentation of sufu;2） the chemical constituents in sufu with lower salt contents were all higher,of which the ripening period was shorter;3） the hardness of sufu first increased and then decreased during its fermentation,and the adhesiveness displayed a gradual increase,while the springiness gradually decreased;4） sufu showed little changes in both harness and springiness during the last 10 days of post-ripening;and 5） higher salt content in sufu resulted in higher hardness and springiness but lower adhesiveness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第1期70-73,共4页
Food Science
关键词
腐乳
化学组分
质构
食盐
sufu
chemical composition
texture
salt
