鸡蛋腐乳发酵工艺优化及品质评价

Optimization of Fermentation Technology and Quality Evaluation of Egg Curd

为寻找鸡蛋腐乳的前期菌种、发酵条件及后期发酵的汤汁配方,采用正交试验法对前期发酵菌种、碳源及添加量、磷酸二氢钾的添加量进行优化,在此基础上研究3种后期发酵汤汁对鸡蛋腐乳品质的影响。试验结果表明,全蛋液中添加质量分数为8%的果糖及0.1%的磷酸二氢钾制作的蛋坯,接种米根霉进行前期发酵,发酵蛋坯中产生的米根霉孢子数为6.12×107个/mL,菌种形态评价得分为19.0分;红方腐乳汤汁是3种汤汁最好的,发酵蛋坯在此汤汁中后期发酵8周得到蛋腐乳中总酸含量为0.525 g/100 g,氨基酸态氮含量为0.357 g/100 g,感官评价为86.9分。通过对鸡蛋腐乳后期发酵品质的评价,发现前期发酵菌种主要影响鸡蛋腐乳的口感、硬度和弹性,后期发酵汤汁主要影响其理化指标、色泽、香气和滋味。

In order to find out the pre-fermentation strains of egg curd and fermentation conditions and the soup formula of the post-fermentation,the orthogonal test method was used to optimize the pre-fermentation bacteria,carbon source and addition amount,and the addition amount of potassium dihydrogen phosphate.The results showed that the number of spores of Rhizopus oryzae was 6.12×107 piece/mL in fermented egg cube and the score of morphological evaluation was 19.0 when mass fraction 8%fructose and 0.1%potassium dihydrogen phosphate mixed with whole liquid egg were made into egg cube.Hongfang egg curd soup was the best among the three kinds of soups.The fermented egg cube were fermented for 8 weeks in this soup,the test result of egg curd was that total acid content 0.525 g/100 g and amino acid nitrogen content 0.357 g/100 g,sensory evaluation was 86.9 points.Through the evaluation of the quality of post-fermentation egg curd,it was found that pre-fermentation bacteria mainly affected the taste,hardness and elasticity of egg curd,while the post-fermentation soup mainly affected its physical and chemical indexes,color,aroma and taste.