[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacill...[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.展开更多
[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting tim...[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.展开更多
To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-io...To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.展开更多
Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dis...Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or展开更多
SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean ...SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.展开更多
This study aims to develop an effective tool by integrating traditional analysis methods with advanced sensor array technology and multiple algorithms,to achieve rapid characterization,qualitative identification,and f...This study aims to develop an effective tool by integrating traditional analysis methods with advanced sensor array technology and multiple algorithms,to achieve rapid characterization,qualitative identification,and flavor quality evaluation of fermented bean products.Firstly,the flavor compounds and flavor profiles of fermented bean curd from different manufacturers were identified using headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC/MS)and quantitative descriptive analysis(QDA).A total of 63 volatile compounds were identified,of which 13 volatile compounds were identified as the key differential compounds in selected samples.Eight descriptors were selected to represent the aroma characteristics of fermented bean curd.Based on the key differential compounds,a low-cost colorimetric sensor array(CSA)was designed and constructed.Furthermore,the feasibility of CSA combined with multiple algorithms was investigated for brand discrimination and flavor quality assessment.Linear discriminant analysis(LDA)exhibited a better performance in distinguishing different flavor quality samples,and the recognition accuracy of its prediction set was 97.22%.The study suggests that CSA combined with multiple algorithms can be an effective tool for flavor characterization and qualitative discrimination of fermented bean curd,and can provide a new multi-dimensional analysis method for food analysis.展开更多
文摘[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.
文摘[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.
基金supported by the Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX22_3703)the National Key R&D Program of China(2017YFD0400102).
文摘To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.
文摘Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or
文摘SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.
基金supported by the National Natural Science Foundation of China(No.31671932)Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX22_3703).
文摘This study aims to develop an effective tool by integrating traditional analysis methods with advanced sensor array technology and multiple algorithms,to achieve rapid characterization,qualitative identification,and flavor quality evaluation of fermented bean products.Firstly,the flavor compounds and flavor profiles of fermented bean curd from different manufacturers were identified using headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC/MS)and quantitative descriptive analysis(QDA).A total of 63 volatile compounds were identified,of which 13 volatile compounds were identified as the key differential compounds in selected samples.Eight descriptors were selected to represent the aroma characteristics of fermented bean curd.Based on the key differential compounds,a low-cost colorimetric sensor array(CSA)was designed and constructed.Furthermore,the feasibility of CSA combined with multiple algorithms was investigated for brand discrimination and flavor quality assessment.Linear discriminant analysis(LDA)exhibited a better performance in distinguishing different flavor quality samples,and the recognition accuracy of its prediction set was 97.22%.The study suggests that CSA combined with multiple algorithms can be an effective tool for flavor characterization and qualitative discrimination of fermented bean curd,and can provide a new multi-dimensional analysis method for food analysis.
