食盐添加量对腐乳毛坯营养成分与质构特性影响的研究

Study on Effect of Salt Addition Amount on Nutrients and Texture Characteristics of Fermented Bean Curd Blank

大豆因含有丰富的蛋白质成为人类重要的零胆固醇非肉蛋白源,也是功能性食品加工的重要原料。目前,发酵豆制品普遍存在于我国甚至整个亚洲,各国都有不同特色和风味的发酵豆制品。腐乳是源自中国的古老的发酵豆制品,已有1500年左右的发展历史。腐乳、豆豉、酱油、豆酱是我国传统的4种发酵型调味品。腐乳是由大豆制作而成,通过大豆先磨浆、后点浆的工艺形成豆腐白坯,先经前期发酵形成腐乳毛坯,再经后期发酵形成腐乳成品。腐乳的口感细腻、风味独特,相较于其他发酵豆制品,腐乳有更高的营养价值,其中的营养成分更容易被人体消化吸收。但腐乳发酵过程中使用的大量食盐引发了人们对健康的担忧。该实验探究了不同食盐含量发酵的腐乳毛坯营养成分和质构特性的变化,具体内容:营养成分方面,腐乳毛坯水分、脂肪、水溶性蛋白、总酸、氨基酸态氮含量的变化;质构特性方面,腐乳毛坯硬度、弹性、黏附性、内聚性和胶黏性的变化;腐乳毛坯中大豆异黄酮含量的变化;DPPH自由基清除能力和羟基自由基清除能力的变化,从而对不同食盐含量发酵的腐乳毛坯进行综合评价。结果表明,腐乳毛坯的水分含量、氨基酸态氮含量随着食盐含量的减少呈现上升趋势;腐乳毛坯的水溶性蛋白含量、总酸含量、硬度、弹性、内聚性、胶黏性随着食盐含量的减少呈现下降趋势;食盐含量为10%时腐乳毛坯的DPPH自由基清除能力最低,羟基自由基清除能力最高。

Due to its rich protein content,soybean has become an important non-meat protein source with zero cholesterol and it is also an important raw material for functional food processing.At present,fermented soybean products widely exist in China and even in the whole Asia.There are fermented soybean products with different characteristics and flavors in different countries.Fermented bean curd is an ancient Chinese fermented soybean product with a history of about 1500 years.Fermented bean curd,fermented soya beans,soy sauce and soybean paste are four traditional fermented condiments in China.Fermented bean curd is made from soybeans.Tofu white blank is formed by the process of grinding and pulping of soybeans.Fermented bean curd blank is formed in the early stage of fermentation,and finished fermented bean curd product is formed in the later stage of fermentation.Fermented bean curd has delicate taste and unique flavor.Compared with other fermented soybean products,fermented bean curd has higher nutritional value,and its nutrients are easier to be digested and absorbed by the human body.But a large amount of salt used during the fermentation of fermented bean curd has raised health concerns.In this experiment,the changes of nutrients and texture characteristics of fermented bean curd blank fermented with different salt content are studied.The specific content is as follows:in terms of nutrients,the changes of the content of moisture,fat,water-soluble protein,total acids and amino acid nitrogen in fermented bean curd blank;in terms of texture characteristics,the changes of hardness,elasticity,adhesion,cohesiveness and adhesiveness of fermented bean curd blank;the change of soybean isoflavone content in fermented bean curd blank;the changes of DPPH free radical scavenging ability and hydroxyl free radical scavenging ability,so that the fermented bean curd blank fermented with different salt content is evaluated comprehensively.The results show that the moisture content and amino acid nitrogen content of fermented bean curd blank increase with the decrease of salt content.The content of water-soluble protein,the content of total acids,hardness,elasticity,cohesiveness and adhesiveness of fermented bean curd blank decrease with the decrease of salt content.The DPPH free radical scavenging ability is the lowest and the hydroxyl free radical scavenging ability of fermented bean curd blank is the highest when salt content is 10%.