油腐乳发酵过程中的品质分析
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摘要
采用不同毛霉发酵油腐乳,对其发酵过程中的蛋白酶活性、成熟度、微观结构、流变和感官性质进行分析,探究不同毛霉菌种对油腐乳品质的影响。结果表明:在发酵过程中雅致放射毛霉和五通桥毛霉的蛋白酶活性最高;筛选菌种发酵的油腐乳水溶性蛋白、氨基态氮和总酸含量高于其他3组,而菌种对油腐乳的水分和盐含量的影响不显著;筛选菌种发酵油腐乳的微观结构最致密;雅致放射毛霉发酵油腐乳涂抹性优于其他3组;总状毛霉和雅致放射毛霉感官评价相对较优。4种毛霉菌种各有优势,为毛霉混合发酵油腐乳提供了一定的理论依据。
In this study, oil sufu was fermented with different Mucor strains. Protease activity, maturity, microstructure,rheology and sensory properties were analyzed to explore the influence of starter cultures on sufu quality. The results showed that the protease activity of Actinomucor elegans was the highest in the fermentation process among the four strains tested.The contents of water-soluble protein, amino nitrogen and total acid in oil sufu fermented with Mucor racemosus were higher than in the other sufus. However, the effects of Mucor species on the water and salt content of oil sufu were not significant.The microstructure of oil sufu fermented with M. racemosus was the densest; the spreadability of oil sufu fermented with A. elegans was better than that of the other three; the sensory evaluation scores of sufus fermented with M. racemosus and A. elegans were higher. These Mucor strains all had their own advantages. This study can provide a theoretical basis for mixed culture fermentation of oil sufu with Mucor.
In this study, oil sufu was fermented with different Mucor strains. Protease activity, maturity, microstructure,rheology and sensory properties were analyzed to explore the influence of starter cultures on sufu quality. The results showed that the protease activity of Actinomucor elegans was the highest in the fermentation process among the four strains tested.The contents of water-soluble protein, amino nitrogen and total acid in oil sufu fermented with Mucor racemosus were higher than in the other sufus. However, the effects of Mucor species on the water and salt content of oil sufu were not significant.The microstructure of oil sufu fermented with M. racemosus was the densest; the spreadability of oil sufu fermented with A. elegans was better than that of the other three; the sensory evaluation scores of sufus fermented with M. racemosus and A. elegans were higher. These Mucor strains all had their own advantages. This study can provide a theoretical basis for mixed culture fermentation of oil sufu with Mucor.
引文
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[22]龙菊.高大毛霉液体发酵应用研究及腐乳安全性评价[D].贵阳:贵州大学,2008:58-59.
[23]?商务部.腐乳:SB/T 10170-2007[S].北京:中国标准出版社,2007:1-3.
[24]李娟娟.玫瑰考克氏菌(Kocuria rosea)KDF3及其胞外蛋白酶KRP3在腐乳中的应用研究[D].哈尔滨:东北农业大学,2014:14-18.
[25]NAFEES M S M,PAGTHINATHAN M.Biochemistry of cheese ripening[J].Journal of Agricultural Sciences,2015,10:16-26.DOI:10.4038/agrieast.v10i0.25.
[26]冉春霞.全豆腐乳加工技术的研究[D].重庆:西南大学,2013:71-72.
[27]CATSIMPO N,MEYER E W.Gelation phenomena of soybean globulins.I.Protein-protein interactions[J].Cereal Chemistry,1970,47:559-570.
[28]KINSELLA J E.Functional properties of soy proteins[J].Journal of the American Oil Chemists’Society,1979,56(3):242-258.DOI:10.1007/BF02671468.
[29]CETINKAYA A,ATASEVER M.The effects of different salting and preservation techniques of kasar cheese on cheese quality[J].Turkish Journal of Veterinary&Animal Science,2015,3(5):621-628.DOI:10.3906/vet-1407-74.
[30]LANGTON M,ASTROM A,HERMANSSON A M.Texture as a reflection of microstructure[J].Food Quality and Preference,1996,7(3):185-191.DOI:10.1016/S0950-3293(96)00030-4.
[31]ROVIRA S,LOPEZ M B,FERRANDINI E,et al.Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd[J].Journal of Dairy Science,2011,94(3):1091-1097.DOI:10.3168/jds.2010-3996.
[32]AGUILERA J M.Why food microstructure?[J].Journal of Food Engineering,2005,67(1):3-11.DOI:10.1016/j.jfoodeng.2004.05.050.
[27]WTIGHT A J,SCANLON M G,HARTEL R W,et al.Rheological properties of milkfat and butter[J].Journal of Food Science,2001,66(8):1056-1071.DOI:10.1111/j.1365-2621.2001.tb16082.x.
[34]RONHOLT S,KIRKENAGAARD J J K,HOYER K F,et al.The effect of capacity,rotational speed and storage on crystallization and rheological properties of puff pastry butter[J].Journal of the American Oil Chemists’Society,2014,91(1):29-38.DOI:10.1007/s11746-013-2353-6.
[35]LIDDELL P V,BOGER D V.Yield stress measurements with the vane[J].Journal of Non-Newtonian Fluid Mechanics,1996,63(2):235-261.DOI:10.1016/0377-0257(95)01421-7.
[36]LYU F Y,QU Y Y,ZHANG N X,et al.Yield stress measurement of dense pastes with pipe transport and vane[J].Journal of Dispersion Science and Technology,2016,37(11):1563-1569.DOI:10.1080/01932691.2015.1118701.
[37]ADRIANO S,SUNDARAM G.Yield stress in foods:measurements and applications[J].International Journal of Food Properties,2009,12(1):70-101.DOI:10.1080/10942910802308502.
[2]牛天娇,马莺.中国传统发酵豆制品中微生物的发掘与利用[J].中国酿造,2005,24(2):1-5.DOI:10.3969/j.issn.0254-5071.2005.02.001.
[3]周小苹,杨海军.豆腐坯干燥法脱水生产固态腌制腐乳的工艺研究[J].中国调味品,2015,40(8):94-96.DOI:10.3969/j.issn.1000-9973.2015.08.022.
[4]HAN B Z,ROMBOUTS F M,NOUT M J R.A Chinese fermented soybean food[J].International Journal of Food Microbiology,2001,65:1-10.DOI:10.1016/S0168-1605(00)00523-7.
[5]李幼筠.中国腐乳的现代研究[J].中国酿造,2006,25(1):4-7.DOI:10.3969/j.issn.0254-5071.2006.01.003.
[6]周锦绣,林奇,唐卿燕.我国腐乳生产用菌的研究现状[J].食品科技,2007,32(11):20-23.DOI:10.3969/j.issn.1005-9989.2007.11.006.
[7]凃婧,李笑梅.腐乳相关研究及开发进展[J].大豆科技,2016(4):39-44.DOI:10.3969/j.issn.1674-3547.2016.04.013.
[8]刘亚,杨光影,吴悦,等.腐乳研究进展[J].农产品加工,2013(12):64-66;70.DOI:10.3969/jissn.1671-9646(X).2013.12.022.
[9]卫生部.食品中水分的测定:GB 5009.3-2010[S].北京:中国标准出版社,2010:1-2.
[10]国家质量监督检验检疫局,国家标准化管理委员会.食品中总酸的测定:GB/T 12456-2008[S].北京:中国标准出版社,2008:1-2.
[11]卫生部,国家标准化管理委员会.酱油卫生标准的分析方法:GB/T5009.39-2003[S].北京:中国标准出版社,2003:319-320.
[12]农业部.大豆水溶性蛋白含量的测定:NY/T 1205-2006[S].北京:中国标准出版社,2006:1-3.
[13]国家质量监督检验检疫局,国家标准化管理委员会.食品中氯化钠的测定:GB/T 12457-2008[S].北京:中国标准出版社,2008:1-4.
[14]国家质量监督检验检疫局,国家标准化管理委员会.蛋白酶制剂:GB/T 23527-2009[S].北京:中国标准出版社,2009:9-10.
[15]PENG X Y,GUO S T.Texture characteristics of soymilk gels formed by lactic fermentation:a comparison of soymilk prepared by blanching soybeans under different temperatures[J].Food Hydrocolloids,2015,43:58-65.DOI:10.1016/j.foodhyd.2014.04.034.
[16]DAUBERT C R,TKACHUK J A,TRUONG V D.Quantitative measurement of food spreadability using the vane method[J].Journal of Texture Studies,1998,4:427-435.DOI:10.1111/j.1745-4603.1998.tb00814.x.
[17]TáRREGA A,MARTíNEZ M,VéLEZ-RUIZ J F,et al.Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks[J].Food Hydrocolloids,2014,39:51-57.DOI:10.1016/j.foodhyd.2013.12.025.
[18]滕钰.酶促红油腐乳后酵过程中化学组分动态变化的研究[J].食品科技,2014,39(5):247-250.DOI:10.13684/j.cnki.spkj.2014.05.057.
[19]张海涛.低盐腐乳的制作及其理化性质的研究[J].中国调味品,2014,39(1):78-82.DOI:10.3969/j.issn.1000-9973.2014.01.020.
[20]刘莹莹.高产蛋白酶毛霉菌株的筛选及直装腐乳发酵技术的研究[D].哈尔滨:哈尔滨商业大学,2014:38-40.
[21]LIU J J,HAN B Z,DENG S H,et al.Changes in proteases and chemical compounds in the exterior and interior of sufu,a Chinese fermented soybean food,during manufacture[J].LWT-Food Science and Technology,2018,87:210-216.DOI:10.1016/j.lwt.2017.08.047.
[22]龙菊.高大毛霉液体发酵应用研究及腐乳安全性评价[D].贵阳:贵州大学,2008:58-59.
[23]?商务部.腐乳:SB/T 10170-2007[S].北京:中国标准出版社,2007:1-3.
[24]李娟娟.玫瑰考克氏菌(Kocuria rosea)KDF3及其胞外蛋白酶KRP3在腐乳中的应用研究[D].哈尔滨:东北农业大学,2014:14-18.
[25]NAFEES M S M,PAGTHINATHAN M.Biochemistry of cheese ripening[J].Journal of Agricultural Sciences,2015,10:16-26.DOI:10.4038/agrieast.v10i0.25.
[26]冉春霞.全豆腐乳加工技术的研究[D].重庆:西南大学,2013:71-72.
[27]CATSIMPO N,MEYER E W.Gelation phenomena of soybean globulins.I.Protein-protein interactions[J].Cereal Chemistry,1970,47:559-570.
[28]KINSELLA J E.Functional properties of soy proteins[J].Journal of the American Oil Chemists’Society,1979,56(3):242-258.DOI:10.1007/BF02671468.
[29]CETINKAYA A,ATASEVER M.The effects of different salting and preservation techniques of kasar cheese on cheese quality[J].Turkish Journal of Veterinary&Animal Science,2015,3(5):621-628.DOI:10.3906/vet-1407-74.
[30]LANGTON M,ASTROM A,HERMANSSON A M.Texture as a reflection of microstructure[J].Food Quality and Preference,1996,7(3):185-191.DOI:10.1016/S0950-3293(96)00030-4.
[31]ROVIRA S,LOPEZ M B,FERRANDINI E,et al.Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd[J].Journal of Dairy Science,2011,94(3):1091-1097.DOI:10.3168/jds.2010-3996.
[32]AGUILERA J M.Why food microstructure?[J].Journal of Food Engineering,2005,67(1):3-11.DOI:10.1016/j.jfoodeng.2004.05.050.
[27]WTIGHT A J,SCANLON M G,HARTEL R W,et al.Rheological properties of milkfat and butter[J].Journal of Food Science,2001,66(8):1056-1071.DOI:10.1111/j.1365-2621.2001.tb16082.x.
[34]RONHOLT S,KIRKENAGAARD J J K,HOYER K F,et al.The effect of capacity,rotational speed and storage on crystallization and rheological properties of puff pastry butter[J].Journal of the American Oil Chemists’Society,2014,91(1):29-38.DOI:10.1007/s11746-013-2353-6.
[35]LIDDELL P V,BOGER D V.Yield stress measurements with the vane[J].Journal of Non-Newtonian Fluid Mechanics,1996,63(2):235-261.DOI:10.1016/0377-0257(95)01421-7.
[36]LYU F Y,QU Y Y,ZHANG N X,et al.Yield stress measurement of dense pastes with pipe transport and vane[J].Journal of Dispersion Science and Technology,2016,37(11):1563-1569.DOI:10.1080/01932691.2015.1118701.
[37]ADRIANO S,SUNDARAM G.Yield stress in foods:measurements and applications[J].International Journal of Food Properties,2009,12(1):70-101.DOI:10.1080/10942910802308502.