腐乳白点控制生产工艺参数的研究

Production process parameters for control of white spots of sufu

腐乳白点常见于成品腐乳,无食用安全问题,但严重影响产品外观和销售。该研究以白腐乳为研究材料,通过单因素试验及正交试验考察腐乳生产过程中发花温度、发花相对湿度、发花时间、摆胚间距、毛霉接种量对腐乳白点及氨基酸态氮含量的影响。结果表明,腐乳最佳生产工艺参数为:摆坯间距2.0 cm、毛霉接种量(显微镜单视野下孢子数)5个、发花温度28℃、发花相对湿度90%、发花时间38 h。在此优化工艺条件下,腐乳氨基酸态氮含量为1.09 g/100 g,未见腐乳白点产生。

White spots of sufu are common in sufu products,which have no food safety problems,but seriously affect the appearance and sales of the product.Using white sufu as the research material,the effects of Mucor growth temperature,relative humidity,time,tofu placing spacing,and Mucor inoculum during the sufu production on the white points and amino acid nitrogen contents were investigated by single factor experiments and orthogonal experiments.The results showed that the optimal production process parameters of sufu were as follows:tofu placing spacing 2.0 cm,Mucor inoculum(the number of spores under microscope single field of view)5,Mucor growth temperature 28℃,relative humidity 90%,and time 38 h.Under these optimal process conditions,the amino acid nitrogen contents of sufu were 1.09 g/100 g,and the white point was not observed.