腐乳发酵过程中γ-氨基丁酸变化规律研究

Changes in γ-aminobutyric Acid Content During Sufu Production Process

腐乳是独具特色的中国传统发酵豆制品,按照后酵添加辅料的不同可分为红方、白方和青方腐乳等类型。本文研究了腐乳前发酵和盐腌过程γ-氨基丁酸(GABA)含量变化规律,并对红方、白方和青方腐乳后酵过程中GABA含量变化进行了研究,期望挖掘腐乳生产过程中GABA形成规律,为改进腐乳生产工艺富集GABA奠定基础。结果表明,GABA含量在前发酵过程明显上升,盐腌导致其含量降低。红方和青方腐乳后酵过程GABA含量先增后降,后酵45d时达最大值;白方腐乳后酵过程中GABA含量基本呈增长趋势;显示后酵不同辅料的添加影响腐乳GABA含量。

Sufu is a kind of unique traditional Chinese fermented soy products, which can be divided into red, white and grey sufu ac- croding to different accessories added during post-fermentation. The changes in γ-aminobutyric acid （GABA） content during sufu pre-fermen- tation and salting process were investigated. The changes in GABA content during post-fermentation process about red, white and grey sufu were studied to find the trend of GABA change during production process, which could be helpful for improving the production process to en- rich GABA. Results showed that GABA content significantly increased during pre-fermentation process, while salting led its reduction. The GABA content increased at first, then decreased, and had the maximum at 45d during red and grey sufu post-fermentation process. The GA- BA content continuously increased during post-fermentation process. These results suggested that GABA content of sufu could be affected by different accessories added during post-fermentation process.