低盐油腐乳发酵过程中品质和挥发性风味的分析

文章研究了11%(对照组),9%,7%,5%不同盐添加量对油腐乳品质和挥发性风味的影响。结果表明:低盐发酵过程中,油腐乳的水分、总酸、氨基酸态氮、水溶性蛋白和挥发性风味物质含量随着时间的延长呈上升趋势。9%低盐发酵的油腐乳在发酵90天时水分含量为59.44g/100g,总酸含量为2.15g/100g,氨基酸态氮含量为0.94g/100g,水溶性蛋白含量为4.42g/100g,盐含量为9.30g/100g,挥发性风味物质含量为26898.17μg/kg;7%低盐发酵的油腐乳在发酵90天时指标分别为60.74,2.35,0.99,4.41,7.17g/100g和34899.71μg/kg;5%低盐发酵的油腐乳在发酵90天时指标分别为61.04,2.33,1.06,4.69,5.24g/100g和33548.01μg/kg。与对照组的油腐乳相比,低盐发酵能够提高油腐乳的品质和挥发性风味物质含量。综合油腐乳发酵过程中的理化指标和挥发性风味物质,7%和9%盐添加量可用于油腐乳的实际生产。

Analysis of Quality and Volatile Flavor Compounds of Low-salt Oily Fermented Bean Curd During Fermentation

The effects of different salt additive amount of 11%(control group),9%,7%and 5%on the quality and volatile flavor compounds of oily fermented bean curd are studied in this paper.The results show that the content of water,total acid,amino acid nitrogen,water-soluble protein and volatile flavor compounds of low-salt oily fermented bean curd increase with time.The moisture content of 9%low-salt fermented oily fermented bean curd is 59.44 g/100 g,the total acid content is 2.15 g/100 g,the amino acid nitrogen content is 0.94 g/100 g,the water-soluble protein content is 4.42 g/100 g,the salt content is 9.30 g/100 g,and the volatile flavor compounds'content is 26898.17μg/kg at 90 days'fermentation.The indexes of 7%low-salt fermented bean curd are 60.74,2.35,0.99,4.41,7.17 g/100 g and 34899.71μg/kg respectively.The indexes of 5%low-salt fermented bean curd are 61.04,2.33,1.06,4.69,5.24 g/100 g and 33548.01μg/kg respectively.Compared with the control group,low-salt fermentation can improve the quality and volatile flavor compounds'content of oily fermented bean curd.Based on the physicochemical properties and volatile flavor compounds of oily fermented bean curd during ripening,7%and 9%salt additive amount are recommended to the actual production manufacture of low-salt oily fermented bean curd.