竹荪酸浆发酵工艺优化及其作为豆腐凝固剂的应用

The Optimization of Fermentation Technology of Dictyophora Acid Pulp and its Application as Tofu Coagulant

以竹荪菌托和黄浆水为原料,开发出一种新型豆腐凝固剂,以期挖掘竹荪和豆制品生产副产物的利用价值。发酵制备竹荪酸浆,以总酸为主要评价指标,采用单因素试验和正交试验对发酵工艺进行优化,以竹荪酸浆为凝固剂制作豆腐,通过营养成分、色泽、质构、感官评价等指标综合评价豆腐的品质。结果表明,最佳发酵工艺为植物乳杆菌和酵母菌接种量8%,发酵初始pH值6.0,发酵温度33℃,发酵时间60 h,此条件下获得的竹荪酸浆的总酸含量为4.873±0.05 g/L,OD值为2.510±0.012,总酚含量为1.98±0.03 mg/mL,色泽微黄、酸味适中、无涩味、有竹荪清香。所得竹荪酸浆豆腐有竹荪清香和豆香,质地细腻,可为豆腐凝固剂新产品开发提供参考。

In order to explore the utilization value of the by-products during Dictyophora and soybean products production,a new type of tofu coagulate was developed from Dictyophora volva and yellow serofluid.Taking the total acid content as the main evaluation index,the fermentation process of Dictyophora acid pulp was optimized by single factor and orthogonal test.The quality of tofu coagulated by Dictyophora acid pulp was evaluated by nutritional composition,color,texture,texture and sensory evaluation.The results showed that the optimal fermentation conditions were as follows:the inoculation amount of Lactobacillus plantarum and yeast of 8%,the initial pH of 6.0,the fermentation temperature of 33℃,the fermentation time of 60 h.Under these conditions,total acid content,OD value and total phenol of the Dictyophora acid pulp were 4.873±0.05 g/L,2.510±0.012,1.98±0.03 mg/mL,respectively.And the Dictyophora acid pulp was light yellow,with the fragrance of Dictyophora,and moderate acidity without astringency.The tofu coagulated by Dictyophora acid pulp had the fragrance of Dictyophora and bean,and the texture was exquisite.This research could provide a reference for the development of new tofu coagulant products.