摘要
以腐乳的氨基酸态氮含量和货架期存放时间为评估指标,通过单因素试验和正交试验对腐乳发酵用汤汁盐分、汤汁酒精度及腐乳发酵周期的最佳工艺参数进行研究。结果表明,低盐腐乳的最佳发酵工艺参数为汤汁盐分11 g/100 mL、汤汁酒精度13%vol、发酵周期35 d。在最佳参数发酵条件下,产品的总酸为0.289±0.04 g/100 g,氨基酸态氮含量为0.510±0.07 g/100 g, pH为6.82±0.28,货架期存放时间为13.5±0.32个月。
Taking the amino acid nitrogen content and shelf life storage time of Sufu as evaluation indexes,the salt content,alcohol content of Sufu fermentation broth and the optimal process parameters of Sufu fermentation cycle were studied by single factor test and orthogonal test.The results showed that the optimal fermentation parameters of low-salt Sufu were as follows:the salt content of the soup 11 g/100 mL,the alcohol concentration 13%vol and the fermentation period 35 d.Under the optimal fermentation condition,the total acid content,amino acid nitrogen content,pH and shelf life of the final product were 0.289±0.04 g/100 g,0.510±0.07 g/100 g,6.82±0.28 and 13.5±0.32 months,respectively.
作者
钟小廷
郭川川
张林
严唯玮
谢思
ZHONG Xiaoting;GUO Chuanchuan;ZHANG Lin;YAN Weiwei;XIE Si(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200)
出处
《食品工业》
CAS
2022年第10期92-96,共5页
The Food Industry
基金
四川省科技计划重点研发项目(2019YFG0155)。
关键词
低盐腐乳
氨基酸态氮
货架期
工艺优化
low-salt Sufu
amino acid nitrogen
shelf life
process optimization
