摘要
为提高腐乳的营养价值,以黄豆腐乳为对照,采用黑豆为原料制备黑豆腐乳。采用常规方法、气相色谱-质谱(GC-MS)以及电子鼻分析其品质指标及香气成分。结果表明,黑豆腐乳水分、氨基酸态氮、蛋白质、总酸及食盐含量分别为73.2%、1.10、7.38、0.54、7.60 g/100 g,满足行业标准SB/T 10170—2007《腐乳》中的要求;黑豆腐乳中共检出18种游离氨基酸(包含8种必需氨基酸),游离氨基酸、必需氨基酸总量分别为36.101、19.309 mg/g;黑豆腐乳中共检出挥发性风味物质58种,以醇类(32.19 mg/kg)和酯类(22.76 mg/kg)为主,其中己酸乙酯、丁香酚、2-甲基丁酸乙酯、3-辛醇、己醛、辛酸乙酯、棕榈酸乙酯、茴香脑是2种腐乳中共有关键香气成分。通过电子鼻分析的主成分分析(PCA)显示,黑豆腐乳与黄豆腐乳的香气特征相似。综上,黑豆腐乳品质、风味优良,可满足消费者健康需求。
In order to improve the nutritional value of sufu,black bean sufu was prepared with soybean sufu as the control.The quality and volatile flavor components were analyzed by conventional methods,GC-MS and electronic nose.The results showed that the contents of moisture,amino acid nitrogen,water-soluble protein,total acid and salt were 73.2%,1.10 g/100 g,7.38 g/100 g,0.54 g/100 g and 7.60 g/100 g,respectively,which all met the requirements of industry standards.A total of 18 free amino acids(including 8 essential amino acids)were detected in black bean sufu,the content of which was 36.101 mg/g,and the essential free amino acids content was 19.309 mg/g.A total of 58 volatile flavor compounds were identified in black bean sufu,mainly alcohols(32.19 mg/kg)and esters(22.76 mg/kg).The results of electronic nose test showed that the aroma characteristics of black bean sufu and soybean sufu were similar.Among them,ethyl caproate,eugenol,ethyl 2-methylbutyrate,3-octanol,hexal,ethyl caprylate,ethyl palmitate and anisole are the key aroma components of two kinds of sufu.Principal component analysis(PCA)based on electronic nose analysis showed that the aroma characteristics of black bean sufu and soybean sufu were similar.In conclusion,black bean sufu had excellent quality and flavor,which can meet the health needs of consumers.
作者
杨春晖
王文平
续丹丹
鞠岩
许春艳
崔宇倩
吕小婷
YANG Chunhui;WANG Wenping;XU Dandan;JU Yan;XU Chunyan;CUI Yuqian;LYU Xiaoting(Beijing Academy of Food Science,Beijing 100068,China)
出处
《食品科技》
CAS
北大核心
2023年第3期267-274,共8页
Food Science and Technology
基金
国家重点研发计划项目(2016YFD0400500)。
关键词
黑豆
腐乳
品质评价
香气成分
black bean
sufu
quality evaluation
aroma components
