腐乳中结晶物的研究

Study on crystals in sufu

腐乳是我国传统的发酵豆制品,由于其独特的风味、极高的营养价值,深受广大人民群众的喜爱。但是,腐乳是经多种微生物发酵而成,工序繁多,其成份较难控制,因此质量问题也比较多,腐乳结晶物就是其中之一。腐乳结晶物是指附在成熟腐乳表面或悬浮于腐乳汁液中的无色单斜晶体。该文针对严重影响腐乳外观的结晶物问题进行了论述,对其进行了定性定量分析,证明结晶物中含有NH4+、Mg2+、PO43-,测定了结晶物中铵氮含量为9.33%,镁含量为15.80%,磷含量为21.21%,确定其成分为MgNH4PO4.6H2O。

Sufu is one of the traditional fermented soybean products in China. It is very popular by its delicious flavor and rich nourishment. Because of its multitude procedures and microorganisms, there is lots of problems in controlling sufu quality, and the crystalline components is one of them. The crystalline component is colorless monoclinic crystal which appears on the surface of sufu or suspends in the soup. In this paper, the crystalline components which influence the appearance of sufu were investigated by qualitative and quantitative analysis. It showed that ammonium, magnesium ion and phosphate group were contained in the crystalline component, and the content of them was 9.33%, 15.80% and 21.21%, respectively. As a re- suit, the composition was determined as magnesium ammonium phosphate.