摘要
为研究长沙具有地方代表性的3种臭豆腐卤水真空冷冻干燥前后挥发性成分的差异,在发酵成熟的卤水中加入一定数量保护剂后进行真空冷冻干燥,检测臭豆腐卤水冻干前后微生物总数的变化并利用固相微萃取(SPME)结合气-质联用(GC-MS)技术对3种臭豆腐卤水及其冻干粉复水后挥发性成分进行分析。结果表明,3种卤水冻干前后挥发性成分分别为43、47,49、53,31、40种,均集中了大量挥发性成分的主要组分,3种冻干粉复水后能快速启动发酵,培养12 h基本达到南方臭豆腐卤水的发酵效果,为卤水标准化生产提供了可能。
In order to study the difference of volatile components in three kinds of the ripening brines for fermented stinky tofu before and after vacu- um freeze-drying in Changsha, the ripening brines were vacuum-freeze dried with addition of a certain amount of protective agent. Microbial changes were detected in the brines before and after lyophilization. The volatile components of three kinds of the ripening brines and the freeze-dried powder were analyzed with SPME and GC-MS. The results showed that the volatile components before and after lyophilization were 43,47; 49,53; 31,40 species, respectively. All of them were concentrated in the main components of volatile components. The fermentation can start rapidly with addition ofrehydrated lyophilized powder, and the fermentation performance basically met the requirement for the ripening brine with cultivation 12 h, which provided a possibility for standardized production.
出处
《中国酿造》
CAS
北大核心
2017年第10期154-158,共5页
China Brewing
基金
国家自然科学基金项目(31571819)
关键词
臭豆腐
卤水
冻干粉
挥发性成分
fermented stinky tofu
brine
lyophilized powder
volatile components
