克东腐乳生产过程中化学组分变化研究

邹丽宏; 杨跃峰; 孙冰玉; 刘琳琳; 孙菁赫; 刘本勇; 石彦国

doi:10.13386/j.issn1002-0306.2014.06.019

克东腐乳生产过程中化学组分变化研究

Study on chemical composition of KeDong fermented soybean curds during the production

摘要

摘要: 以克东腐乳为研究对象,对克东腐乳后酵生产过程中化学组分的变化进行监测分析,揭示克东腐乳生产过程中化学组分的变化规律。结果表明,在腐乳后酵阶段,腐乳坯粗蛋白、粗脂肪含量随时间增加呈显著下降趋势(p<0.05);汤汁中粗蛋白、游离脂肪酸含量随时间增加显著上升(p<0.05);腐乳坯及汤汁中游离氨基酸态氮、总酸含量随时间增加显著上升(p<0.05);腐乳坯中还原糖含量随时间增加显著上升(p<0.05),而汤汁中还原糖含量总体呈现上升趋势,但数据具有一定的波动性;腐乳坯及汤汁pH呈显著下降趋势;食盐含量变化不显著,而水分含量变化显著(p<0.05)。本研究为其腐乳品质的提高、工艺的改进提供了一定的理论指导。

Abstract: The changes of chemical composition were analyzed during the production of KeDong fermented soybean curds, and the rule of chemical composition changes was revealed.Crude protein and crude fat content of sofu pieces showed a declining trend significantly (p<0.05) . Crude protein, free fatty acid content of the sofu soup showed a increasing trend significantly (p<0.05) . Free amino acid nitrogen, total acid of sofu continued to increase prominently ( p < 0. 05) . Reducing sugar of sofu pieces showed a increasing trend significantly (p<0.05) , reducing sugar of sofu soup had a increasing trend, but the data was not stable. pH of Sofu went down dramatically. Salt content remained stabilization, and water content had significant change (p <0.05) . Certain theoretical guidance was provided for the quality and process improvement of fermented bean curds.