摘要
本文通过豆腐坯含水量,腌制时加盐量及后期发酵时间等因素,研究了腐乳成品中氨基酸态氮的变化过程和影响因素。实验表明,影响腐乳质量的氨基酸态氨这一重要指标的主次因子分别为腌制时的含盐量,后期发酵时间和白坯含水量;由正交没计法找到了在工厂生产条件下的最佳工艺条件分别为:腌制食盐量为2.5kg/1000块,后期发酵时间为二个月(比原时间缩短1/3),白坯含水量为68～70％。
This paper studied the effect of tofu's water content, levels of sodium chloride used for brining and aging periods on sufu's ammonia nitrogen. By cross test we found a most suitable process conditions were as follows: 1. The levels of sodium chloride used for brining had significently effect on sufu's ammonia nitrogen. The most suitable level was about 2.5kg/1000 cubes. In this condition the aging peroid would shorten from 3months to 2months. 2. The longer the aging peroid the higher sufu's ammonia nitrogen. On commical scale, according to the new process condition, the aging periods had been determined by 2 months. 3. Tofu's water content had slightly effect on sufu's ammonia nitrogein. So we selected the better water content of tofu was approxinately 68—70％.
出处
《天然产物研究与开发》
CAS
CSCD
1990年第3期49-53,共5页
Natural Product Research and Development
