摘要
为满足市场对腐乳的多样化需求,采用多菌株混菌发酵制备膏状腐乳。以蛋白酶活力为评价指标,响应面法优化前发酵条件,并测定膏状腐乳理化指标、游离氨基酸组分及感官评分。结果表明,混菌发酵膏状腐乳前发酵的最优工艺条件为:少孢根霉(Rhizopus oligosporus):毛霉(Mucor)∶酵母∶植物乳植杆菌(Lactiplantibacillus plantarum)接菌比例为4∶2∶2∶2,接菌浓度1.0×10^(6)CFU/mL,发酵温度32℃,发酵时间60 h,在此条件下,混菌发酵膏状腐乳的蛋白酶活力为123.84μg/g,显著高于少孢根霉(90.07μg/g)和毛霉(102.14μg/g)单菌发酵腐乳(P<0.05)。混菌发酵膏状腐乳前发酵结束时游离氨基酸总量为5.77 mg/g,其中34.35%是必需氨基酸,含量为1.98 mg/g,高于单菌株少孢根霉(4.25 mg/g)和毛霉(3.66 mg/g)发酵腐乳的游离氨基酸总量。对比单菌和混菌发酵剂发酵膏状腐乳前发酵终点时的感官品评结果,混菌发酵膏状腐乳的综合评分最高,香气浓郁,且滋味丰富。综合来看,混菌发酵膏状腐乳在各方面均优于单菌发酵膏状腐乳。
In order to meet the diversified market demand for sufu,paste sufu was prepared by mixed-strain fermentation.The pre-fermentation conditions were optimized by response surface method using protease activity as evaluation index,and the physicochemical indexes,free amino acid fractions and sensory evaluation of paste sufu were determined.The results showed that the optimal technological conditions for the pre-fermentation of paste sufu by mixed-strain fermentation were as follows:Rhizopus oligosporus∶Mucor∶yeast∶Lactiplantibacillus plantarum ratio 4∶2∶2∶2,inoculum concentration 1.0×10^(6)CFU/ml,fermentation temperature 32℃,and time 60 h.Under these conditions,the protease activity of the paste sufu was 123.84μg/g,which was significantly higher than that of R.oligosporus(90.07μg/g)and Mucor(102.14μg/g)single-strain fermentation(P<0.05).The total free amino acids at the end of the pre-fermentation was 5.77 mg/g,of which 34.35%were essential amino acids at 1.98 mg/g,whereas the total free amino acids of sufu fermented by single-strain of R.oligosporus and Mucor were 4.25 mg/g and 3.66 mg/g,respectively.Compared with the sensory evaluation results at the pre-fermentation end point of the paste sufu with single-and mixed-strain fermentation,the paste sufu fermented by mixed-strain had the highest overall score,with strong aroma and rich flavor.On the whole,the paste sufu fermented by mixed strain was superior to the sufu fermented by singlestrain in all aspects.
作者
刘秦明
白彬阳
陈中爱
薛桥丽
胡永金
LIU Qinming;BAI Binyang;CHEN Zhongai;XUE Qiaoli;HU Yongjin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Editorial Department of Journal of Yunnan Agricultural University,Kunming 650201,China)
出处
《中国酿造》
CAS
北大核心
2024年第8期218-223,共6页
China Brewing
基金
科技人才与平台计划(202105AF150049)
云南省高校食品微生物资源与利用重点试验室(云教发[2018]135号)。
关键词
膏状腐乳
混菌发酵
响应面法优化
蛋白酶
游离氨基酸
paste sufu
mixed-strain fermentation
response surface methodology
protease
free amino acid
