酶解奶豆腐产品开发及品质评价

Enzymatic Hurood product development and quality evaluation

以我国传统奶酪中的奶豆腐为研究对象,利用蛋白酶酶解对奶豆腐的感官品质进行改善。单因素试验结合响应面优化确定奶豆腐最佳酶解工艺条件为Flavourzyme蛋白酶(F酶)添加量0.77%,Neutrase蛋白酶(N酶)添加量0.43%,酶解时间34 min。对比酶解前后奶豆腐扫描电镜及透射电镜结果、感官结果、氨基酸分析结果、电子舌结果及代谢组学结果表明,酶解后奶酪的组织结构及组织状态更加细腻均匀,滋味更加丰富;游离氨基酸总量约为酶解前的2倍,其中以苦味氨基酸增加幅度最大,鲜味氨基酸少量增加;非靶向代谢结果表明酶解后奶豆腐苦味氨基酸、有机酸(芥子酸)含量增加。研究为传统奶豆腐品质的改善提供了良好的理论基础,为传统乳制品的加工与发展提供参考价值。

This study was carried out to improve the organoleptic quality of Hurood,which is one of the traditional cheeses in China,by using proteolytic enzymes.A one-way test combined with response surface optimization determined that the optimal enzymatic conditions for Hurood were 0.77%addition of Flavourzyme(F enzyme),0.43%addition of Neutrase protease(N enzyme),and 34 min of digestion time.Comparison of the scanning electron microscopy and transmission electron microscopy results,sensory results,amino acid analysis results,electronic tongue results and metabolomics results of Hurood before and after enzyme digestion showed that the tissue structure of the Hurood after enzyme digestion was more delicate and homogeneous,with a richer taste;the total amount of free amino acids was about twice as much as that before enzyme digestion,with the greatest increase in bitter amino acids and a small increase in fresh amino acids;the non-targeted metabolism results showed that the content of bitter amino acids and organic acids(erucic acid)of the Hurood after enzyme digestion was increased.This study provides a good theoretical basis for the improvement of the quality of traditional Hurood and provides a reference value for the processing and development of traditional dairy products.