摘要
试验应用确定的发酵工艺制作腐乳,以综合感官评价为指标,采用单因素及正交试验分析后酵汤料中花椒、八角、桂皮及香叶四种常见香辛料的加入量对腐乳风味的影响;另对成熟时腐乳的安全性进行了检测。结果表明:香辛料最佳加入量为:花椒0.05%,八角0.07%,桂皮0.03%,香叶0.07%(以汤料总量计);大肠菌群最可能数,铅、砷(以As计)及黄曲霉毒素(AFB1)含量均在国家安全标准范围内,未见致病菌。
Sufu was fermented by traditional process. Taking the integrated sensory evaluation as the indicator, a seasoning recipe with post fermentation of sufu consisting of pepper, star anise, cinnamon and laurel was optimized by single factor combined with orthogonal army design; security testing was taken in addition. The results show that the best seasoning recipe is 0.05% pepper, 0.07% star anise, 0.03% cinnamon and 0.07% myrcia; The content of the most probable number of coliform bacteria, plurnbum, arsenic and AFB1 is all below the scope of national safety standards, no pathogenic bacteria.
出处
《食品工业》
CAS
北大核心
2015年第11期140-142,共3页
The Food Industry
关键词
腐乳
风味
感官评定
安全性
sufu
flavor
sensory evaluation
security
