학술논문
汤料成分对白方腐乳保质的影响 / Effect of Compositions of Soup on the Quality of White Sufu
Document Type
Academic Journal
Author
Source
食品研究与开发 / Food Research and Development. 39(5):100-106
Subject
Language
Chinese
ISSN
1005-6521
Abstract
为研究汤料成分对白方腐乳保质的影响,将腌制后的腐乳坯在不同的汤料中于37 ℃放置14 d.通过在第0、7、14天时分别对总酸、氨基酸态氮、水溶性蛋白、菌落总数以及水分活度等理化指标进行测定和分析,结合感官品评,研究腐乳在不同汤料成分下的保质情况.结果表明:在盐分含量为10 %,pH值为4.5,酒精度为3.5 %vol脱氢乙酸钠为0.25 g/kg时腐乳保质效果较佳.腐乳的总酸为0.56 g/100 g,氨基酸态氮为0.51 g/100 g,水溶性蛋白为7.03 %,菌落总数为206 CFU/g,水分活度为0.86,感官评定结果较好.试验结果可为腐乳保质提供理论依据.
The effect of compositions of soup on the quality of white sufu were studied,which pickled sufu were cultured in different soup at 37 ℃ for 14 days. Total acid, amino nitrogen, soluble protein, total number of colonies and water activity of sufu were determined and analyzed at 0 d,7 d and 14 d,respectively.White sufu quality were studied on different components of soup combined with the sensory evaluation also. The results indicated that the quality of sufu was better when the content of salt was 10 %,pH was 4.5,alcohol was 3.5 %vol and sodium acetate was 0.25 g/kg.The total acid of sufu was 0.56 g/100 g,the amino acid nitrogen was 0.51 g/100 g,the water-soluble protein was 7.03 %,the total bacterial count was 206 CFU/g,the water activity was 0.86, and the sensory evaluation result was better. The results obtained may provide theoretical basis for the quality guarantee of white sufu.
The effect of compositions of soup on the quality of white sufu were studied,which pickled sufu were cultured in different soup at 37 ℃ for 14 days. Total acid, amino nitrogen, soluble protein, total number of colonies and water activity of sufu were determined and analyzed at 0 d,7 d and 14 d,respectively.White sufu quality were studied on different components of soup combined with the sensory evaluation also. The results indicated that the quality of sufu was better when the content of salt was 10 %,pH was 4.5,alcohol was 3.5 %vol and sodium acetate was 0.25 g/kg.The total acid of sufu was 0.56 g/100 g,the amino acid nitrogen was 0.51 g/100 g,the water-soluble protein was 7.03 %,the total bacterial count was 206 CFU/g,the water activity was 0.86, and the sensory evaluation result was better. The results obtained may provide theoretical basis for the quality guarantee of white sufu.